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Ladies’ Home^_@ 

Cook Book 

A Complete Cook Book ^ 

““ Manual of Household Duties 

Well tried Recipes compiled from famous sources 


“ Though we eat little flesh and drink no wine, 
Yet, let’s be merry: we’ll have tea ana toast: 
Custards for supper, and an endless host 
Of syllabubs and jellies and mince pies. 

And other such lady-like luxuries. ’, 


; ; COMPILE^&Y ; : 

JULIA HacNAIR WRIGHT, et al 

Author of « THE COMPLETE HOME " 


TOGETHER WITH- 

BIL L S OF FARE for ALL SEA S ONS 


MARION HARLAND 


/ 


O' c 


APR 80l89fi) 


MANUFACTURERS’ BOOK CO., 

PHILADELPHIA, PA. 









Copyrighted by 
L. M. Palmer 
1896 






FORE WORD. 


The subject of eating has called forth many remarks both witty and 
wise. Popular sayings have sometimes a world of philosophy and informa¬ 
tion hidden in them,—their choicer part—as the pearl in the oyster. 

“ A man is as what he eats ”—is one of these sayings, and science rises 
up to explain that gross, ill-prepared, excessive food, makes the brutal, 
vicious human, just as limited, watery stale diet gives us an anaemic human, 
dull of brain and inclined to low vices. 

The question “ What is man ? ” has been answered—“ A cooking 
animal.” Man only of animals cooks his food, and the higher the scale of 
civilization, the more elaborate, dainty and scientific is the cooking. Fable 
tells us that Prometheus stole fire from heaven to enable man to cook his 
food, and so lifted him nearer to the jealous gods. Only “civilized and en¬ 
lightened ” peoples have cookbooks. The mission of the cookbook is no 
despicable one, it may have a large share in upbuilding the health, the for¬ 
tunes, the morals, and consequently the happiness of households. Health 
depends largely upon clean, digestible, well prepared, agreeable food. The 
carefully edited cookbook tells us how to secure this, but it does more, it 
directs us how to gain from all food stuffs their full dietic values. 

Nearly half the family expenses are for food and fuel. The book that 
tells us how to avoid waste, how to get the best, most appetizing, and most 
nourishing food for the least money; how to prepare this food in the nicest 
way, and with the least possible cost as to fuel, has certainly a mission, that 
well executed will tell happily upon the family bank account. 

The well-fed family, especially when that family is not “ eating up its 
margins,” is usually the cheery, comfortable, amiable family; and any phy¬ 
sician can speedily expound the close connection between good morals and 
good digestion. It is Taine who remarks that he who is placidly digesting 
a well cooked dinner, is incapable of a bad action. He is certainly likely to 
be in an optimistic frame of mind. 

“Serenely full, the epicure can say, 

Fate cannot harm me, I have dined to*day.” 

( 8 ) 



4 


FORE WORD. 


The present book, of tested recipes, has been compiled by com¬ 
petent housewives. It is a book for the household with recipes suited to 
the family table, offering diet suggestions for the healthy, the invalid, the 
aged, the infant, the regular home meals and the more elaborate dinner, 
lunch, tea or party menu. The home-mother can find upon its pages direc¬ 
tions for preparing food for all: the purchase money will be as the “open 
' sesame ” in the Arabian Tale, the covers will open as the door in the cave, 
and lavish treasures will presently ai)pear. 

There is nothing herein to tempt to coarse gluttony, or to incite appetite 
for alcoholic stimulants. Ail the recipes are strictly within temperance 
lines, such as will meet the approbation of the careful mothers of the land. 
The recipes can be offered with confidence as tried and proved, the com¬ 
pilers can say; 

“ I sing the sweets I know, the charms I feel 
My morning incense and my evening meal.” 

Some one has suggested that the fabled nectar and ambrosia of the 
gods, were merely mythic names for coffee and salads ! Here we have the 
very best ways for making ready coffee and salads, cakes and confections, 
with plain honest roast, boiled, broiled and stewed, to suit the household 
requirements for each meal in the year. If it is true, as a farmer’s wife said 
lately, that the boys could be kept on the farm‘Tf their meals had a pleasing 
variety, and they were given desert at least three times a week,” this book 
will find part of its mission in keeping our boys on the farm. Try it. 

J. Me. N. W. 


1 


ri.i ! / 


CONTENTS. 


PA8E 

CARVING 7 

SOUPS ........ 20 

FISH ......... 31 

t 

SHELLFISH ........ 35 

POULTRY AND GAME . ' . . . . . .39 

MEATS ........ 47 

SAUCES AND DRESSINGS . . . . . .64 

SALADS ........ 69 

VEGETABLES ........ 75 

EGGS 89 

BREAD, BISCUITS, ETC. . . . . . • .93 

PASTRY AND PIES . . . . . . .104 

CAKES ......... Ill 

PUDDINGS AND DESSERTS ...... 131 

PUDDING SAUCES ....... 141 

HOT PUDDINGS AND DUMPLINGS ..... 145 

ICE CREAM AND ICES ....... 149 

COFFEE, TEA AND BEVERAGES ..... 163 

'IJHAFING DISH RECIPES . . . . . .157 

BUTTER AND CHEESE ...... 160 

FOOD FOR INVALIDS ....... 164 

CANNING AND PRESERVING . . . . . 172 

PICKLES AND CATSUPS . . . . . . .179 

CANDIES ........ 183 

HOME REMEDIES . . . . . . ' . 187 

LAUNDRY RECIPES ....... 193 

TOILET RECIPES ....... 197 

MARKETING ....... 203 


( 5 ) 















6 


CONTENTS. 


POODS AND THEIR SiEASONS 
TABLE SETTING 

TABLE ETIQUETTE . . , 

TIMETABLE FOR HOUSEKEEPERS 
WEIGHTS AND MEASURES . , 

FRENCH WORDS USED IN COOKING 
KITCHEN UTENSILS rr'’.'. ^ 

w ^ ft ^ 

HELPFUL HINTS FOR THE HOUSEKEEPER 
INDEX ..... 


207 

210 

213 

216 

218 

219 

221 

223 

235 


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CARYING. 


Every one should learn to carve, and to do it well and gracefully. 

Wlien you attempt to carve do the best you can every time. Never 
allow yourself to be careless about it, even should the only spectators be 
your wife and children. A firm steady band, a cool collected maimer, and 
confidence in one’s ability will help greatly. One must learn first of all to 
carve neatly, without scattering crumbs or splashing gravy over the cloth or 
platter; also to cut straight, uniform slices. 

In carving, your knife should not be too heavy, but of a sufficient size, 
and keen edge. In using it, no great personal strength is required, as con¬ 
stant practice will render it an easy task to carve the most difficult articles; 
more depending on address than force. 

The dish should be sufficiently near to enable the carver to reach it 
without rising, and the seat should be elevated so as to give command over 
the joint. 

Steel knives and forks should on no account be used in helping fish, as 
these are liable to impart a very disagreeable flavor. A fish-trowel of silver 
or plated silver is the proper article to use. 

When serving fowls, or meat, accompanied with stuffing, the guests 
should be asked if they would have a portion, as it is not every one to whom 
the flavor of stuffing is agreeable ; in filling their plates, avoid heaping one 
thing upon another, as it makes a bad appearance. 

The carver should acquaint himself with the choicest parts and morsels; 
and to give each guest an equal share of those tidbits should be his maxim. 

Do not appear to make hard work of your carving, nor scowl or contort 
your mouth if a difficult spot be touched. Work slowly and skillfully, and 
thus avoid the danger of landing the joint in your neighbor’s lap. 

An essential aid to easy carving, and one often overlooked, is that the 
platter be large enough to hold not merely the joint or fowl while whole, but 
also the several portions as they are detached. 

To preserve the temper and cutting qualities of a fine steel carving 
knife, do not allow it to come in contact with intense heat. A carving 

(7) 



8 


CARVmG. 


knife should be used for no other purpose than to carve, never for cutting 
bread, vegetables or anything in the kitchen. 

A fine whetstone should be kept for sharpening, and the knife cleaned 
carefully to avoid dulling its edge, all of which is quite essential to success¬ 
ful carving. 

In connection with me subject of carving, more information will be 
gained by observing those who carve well and by a little practice, than by 
any written directions. 



Hind Quarter. 

A. Rump, used for corned beef, stews and steaks. 

B. Aitch-bone, used for stews, pot roasts, and boiling pieces. 

C. Round or buttock, used for steaks, pot roasts, and is a splendid boil¬ 
ing piece. 

D. Mouse round, used for stewing and boiling. 

E. Shin, used for soups and hashes. 

F. Thick flank, cut with under fat, makes a nice boiling piece, good for 
stews, corned and pressed beef. 

G. Veiny piece, used for dried and corned beef. 

H. Thin flank, used for corned beef and boiling pieces. 

I. Choice roasts, porterhouse and sirloin steaks. 

Fore Quarter. 

J. Five ribs, called the fore-rib, is considered the best piece for roasting 
and also makes the finest steaks. 

K. Four ribs, called the middle ribs, used for roasting. 

L. Brisket, used for corned beef, stews, soups and spiced beef. 

M. Chuck rib, used for second quality of roasts and steaks. 






CARVING. 


9 


N. Shoulder piece, used for stews, soups, pot roasts, mince meat and 
hashes. 

O. P. Neck or sticking pieces, used for soups, stocks, mince meat, 
bologna sausage, etc. 

R. Shin or shank, used generally for soups and stewing. 

S. Cheek. 

The tongue is used fresh, salted or pickled. The tail is used for soup. 
The heart is often stuffed and roasted. The liver is usually fried, and the 
kidneys make a very nice dish stewed. 



Hind Quarter. 

A. Loin, chump end, used for chops and roasts. 

B. Loin, the choicest cuts used for roasts and chops. 

C. Fillet, used for roasts and cutlets. 

D. The hind-knuckle or hock, used for stews, potpies, etc. 

Fore Quarter. 

E. Best rib cuts. 

F. Breast, best end for chops, roasting and stews. 

G. K. Neck, scrag-end used for stews, broth, etc. 

H. Blade-bone, used for pot roasts and baked dishes. 

I. Fore-knuckle, used for soups and stews. 

J. Breast, brisket-end used for baking, stews and potpies. 

In veal the hind quarter is divided in loin and leg, and the fore quarter 
into breast, neck and shoulder. 

The best veal is from calves a month to six weeks old. Younger than 
that it is not wholesome, whereas when about a month old the character of 
the meat changes from the use of grass and strong food. 




10 


CAKVING. 



A. Neck, used for stews and meat pies. 

B. Shoulder, used for boiling, baked dishes, filling and roasting. 

C. Rack, used for French chops, rib chops ; also used for choice stews. 

D. Breast, used for baked dishes, stews, chops and cheap roasts. 

E. Loin, best end used for roasts and chops. 

F. Loin, rump end used for roasts and chops. 

G. Leg, used for chops, roasts and for boiling. 

Mutton is best when about three years old. For mutton roasts, choose 
the shoulder, the saddle or the loin or haunch. The leg should be boiled. 
Of the head only the tongue is used. A saddle of mutton is the middle 
portion before the quartering is done. Almost any part will do for broth. 



A. Neck meat, used for chops and roasts. 

B. Shoulder, used for smoked shoulder, pickling and is good for boiling 
whether fresh or corned. 

C. Fore loin or ribs, used for roasts and chops. 

D. Hind loin, used for the choicest roasts and chops. 

E. Brisket and flank, used for pickling in salt, and smoked bacon. 

F. Leg, used for smoked hams, roasts, and corned pork. 

The lower half of C and D are the spareribs. 

The head is used for head cheese, etc., the jowl is nice for smoking, the 
cheek is used for pickling in salt. The feet are usually used for souse and jelly. 





Venison. 

A. Neck or scrag, used for soups. 

B. Shoulder, used for roasting, it may be boned and stuffed. 

C. Fore-loin, used for steaks and roasts. 

D. Breast, used for stewing and baking dishes. 

E. Loin or haunch, used for stews, steaks, and roasts. The ribs cut 
close may be used for soups. This part is also used for smoked venison and 
for pickling. 

The flesh of the doe when about four years old is the sweetest and best of 
venison. The buck venison is in season from June to October, and the doe 
from October to December. Neither should be killed at any other time and 
no meat requires so much care in killing, preserving and dressing as venison. 


Sirloin of Beef. 

This choice roasting piece should be cut with one good firm stroke 
from end to end of the joint, at the upper part in thin, long, even slices in 


CARVING. 





12 


CARVING. 


the direction of the line from G and H to E, then disengage it from the bone 
by a horizontal cut exactly to the bone A to H using the tip of the knife. 
When the bone has been removed and the sirloin rolled before it is cooked, 
it is laid upon the platter on one end, and an even thin slice is carved across 
the grain of the upper surface. 

Roast ribs should be carved in thin even slices from the thick end to¬ 
ward the thin in the same manner as the sirloin. This can be more neatly 
and easily done if the knife is run along between the meat and the rib and 
end bones first, thus leaving it free from bone to be cut into slices. 

Tongue. To carve this, it should be cut crosswise, as the middle is the 
best; cut it in very thin slices thereby improving its delicacy and making it 
more tempting as is the case of all well carved meats. 



Fillet of Veal. 


A fillet of veal is one of the prime roasts and is taken from the leg 
above the knuckle. To prepare for roasting the bone should be taken out 
and the cavity filled with a force meat or stuffing and the opening tightly 
secured together with skewers or tied with tape. 

To carve it cut even thin slices from the whole of the upper part, or 
top, as shown by the cut from A to B, thus giving some of the dressing 
with each slice of meat. 

Veal is very unwholesome unless thoroughly cooked, and when roasted 
should be a rich brown color. Cut lemon adds to the flavor. 



Breast of Veal. 

A breast of veal is quite similar to a fore-quarter of lamb after the 
shoulder has been taken off. First separate it in two parts—it rightly con- 







CARVING. 


13 


sists of two—the rib bones and the gristly brisket. This is done by cutting 
in the direction of the lines A and B, shown by cut. Divide the gristly part 
in the direction of C and D, to serve to those who prefer it. This part of a 
breast of veal stewed is paTticularly tender and inviting. The ribs are to be 
separated in the direction of E and F. 

The carver should ask the guests whether they have a preference for 
the brisket or ribs; and if there be a sweetbread served with the dish, as is 
frequently with this roast of veah each person should receive a piece. 

Though veal and lamb contain less nutrition than beef and mutton, in 
proportion to their weight, they are often preferred to these meats on account 
of their delicacy of texture and flavor. A whole breast of veal weighs 
from nine to twelve pounds. 



Sheep from three to six years old furnish the best and most nutritious 
mutton ; at this age the animal is in its prime, and the flesh is Arm, full of 
rich juices, and dark colored. When mutton is two years old, the meat is 
flabby, pale and savorless. 

In carving a leg, turn the knuckle to the left, plant the fork firmly 
on the side of the joint, and begin by cutting across near the middle to 
the bone in the direction from D to ll, and slices may be taken from either 
side. 

Some very good cuts are taken from the broad end from C to B, and 
the fat on this ridge is very much liked by many. The most delicious part 
is obtained by cutting to the bone at G; the cutting should be continued 
in a semicircle in the direction of F to obtain the cramp-bone. The meat 
is always drier near the knuckle, but the most finely grained part is ob¬ 
tained from the under side, which should be carved lengthwise. 







u 


CARVING. 



Fore Quarter of Lamb. 

In carving a fore quarter of lamb, the shoulder should first be sep¬ 
arated from the breast and ribs; this can be done by cutting with a sharp 
knife through the skin in the direction of the line, as shown by the letters 
E F G, and then by raising with a little force the shoulder, into which the 
fork should be firmly fixed, it will easily separate with just a little more cut¬ 
ting with knife; care should be taken not to cut away too much of the 
meat from the breast when dividing the shoulder from it, as that would mar 
its appearance. The shoulder may be placed upon a separate dish for con¬ 
venience. The next process is to divide the ribs from the brisket by cutting 
through the meat in the line from B to D; then the ribs may be carved in 
the direction of the line A to T, and the brisket from C to H. As many 
persons have a decided preference for particular parts of fore quarter of 
lamb, it is always well for the carver to ascertain which part is preferred be¬ 
fore serving. 



To carve a ham the most economically, begin at the knuckle end and 
cut thin slices toward the upper part. 

To reach the choicer portion of the ham, the knife, which must be very 
sharp and thin, should be carried quite down to the bone through the thick 
fat in the direction of the line, from A to B. The slices should be even and 
thin, cutting both lean and fat together, always cutting down to the bone. 









CARVING. 


15 


Remove the skin after the ham is cooked and send to the table with 
dots of dry pepper or dry mustard on the top and plenty of fresh parsley 
around the dish. This will improve the appearance and make the ham more 
inviting. 

Ribs of Pork. 

To carve a sparerib of pork, slice off the fleshy parts; then disjoint and 
separate the bones. 

A leg of pork may be carved in the same manner as ham. 



Haunch op Venison. 


A haunch of vensison is the prime joint, and is carved very similar to 
almost any roasted or boiled leg. First cut it crosswise down to tlie bone, fol¬ 
lowing the line from A to C ; then turn the platter with the knuckle farthest 
from you, put in the point of the knife and cut down as far as you can in 
the directions shown by the dotted lines from B to D ; cut this slice from 
either side as desired. Slices of venison should be cut thin and served with 
gravy if guests please it. Tlie fat is very apt to get cool soon, and become 
hard and disagreeable to the palate ; it should, therefore, be served on a 
waiter dish, if possible. 

A haunch of mutton is carved in the same way. 



A turkey having been relieved from strings and skewers used in trussing 









16 


CARVING. 


should be placed on the table with the head or neck at the carver’s right 
hand. Insert the fork firmly in the lower part of the breast, and do not re¬ 
move it until through carving. B, in the cut, shows where the fork goes 
into the turkey, then sever the wings and legs on both sides cutting neatly 
through the joint next to the body, letting these parts lie on the platter. 
The breast should be sliced evenly by cutting downward and from B to C, 
laying the slices neatly on one side of the platter. Serve with the meat a 
portion of dressing obtained by dipping out of the opening as shown by A 
in the above drawing. Consult the tastes of the guests as to the dressing and 
the dijfferent parts of the meat in serving; if no choice is expressed, serve a 
portion of both light and dark meat. 



Roast Goose. 

In carving a goose, first separate the leg from the body by putting the 
fork into the small end of the limb, pressing it closely to the body, then pass¬ 
ing the knife under at B, and turning the leg back as you cut through the 
joint. In taking off the wing, insert the fork in the small end of the pinion, 
and press it close to the body ; put the knife in at C, and divide the joint. 
When the legs and wings are off, the breast may be carved in long, even 
slices. The back and lower side-bones, as well as the two lower side-bones 
by the wing, may be cut off; but the best pieces of the goose are the breast 
and thighs. Serve a little of the dressing from the inside by making a cir¬ 
cular slice at letter A. A goose should never be over a year old; a tough 
goose is very difficult to carve, and certainly most difficult to eat. 

Roast Duck. 

Carve a young duckling the same as a fowl, the legs and wings being 
taken off first on either side. When the duck is full size, carve it like a 
goose; first cutting it in slices from the breast, beginning close to the wing 
and proceeding upward toward the breast-bone, as is represented by the lines 
A and B. An opening may be made by cutting out a circular slice as shown 
by lines at C. 

Some are fond of the feet; these should be neatly skinned and never 
removed. Wild duck is carved like a tame duck, the breast being the 
choicest part. 







CARVING. 


17 



Fowls. 

Poultry should be young, plump and fat; the meat is not savory if old 
and tough. This is especially true of ducks and geese. In the opinion of 
many persons to let poultry hang a day or two to make it “high,” improves 
the flavor. 

First insert the knife between the leg and the body, and cut to the bone ; 
then turn the leg back with the fork, and if the fowl is tender the joint will 
give away easily. The wing is broken off the same way, only dividing the 
joint with the knife, in tlie direction from A to C. The four quarters hav¬ 
ing been removed in this way, take off the merry-thought and the neck-bones ; 
these last are to be removed by putting the knife in at D and B, pressing it 
hard, when they will break off from the part that sticks to the breast. To 
separate the breast from the body of the fowl, cut through the tender ribs 
close to the breast, quite down to the tail. Now turn the fowl over, back 
upwards; put the knife into the bone midway between the neck and the 
rump, and on raising the lower end it will separate readily. Turn now the 
rump from you, and take off very neatly the two side-bones and the fowl is 
carved. In separating the thigh from the drum stick, the knife must be in¬ 
serted exactly at the joint, for if not accurately hit, some difficulty will be 
experienced to get them apart; this is easily acaiuired by practice. There is 
no difference in carving roast and boiled fowls if full grown; but in veiy 
young fowls, the breast is usually served whole; the wings and breast are 
considered the best part, but in young ones the legs are the most juicy. In 
the case of a capon or large fowl, slices may be cut off at the breast, the 
same as carving a pheasant. 


Partridge. 

Boast partridge is cut up in the same way as a fowl. The prime parts 
of this bird are the wings, breast and merry-thought. When the bird is 
small, the two latter parts are not divided. The wing is considered the best, 
and the tip of it is deemed the most delicate morsel of the whole. Par¬ 
tridges are cleaned and dressed in the same manner as a pheasant, but the 
custom of tucking the legs into each other should be avoided, as it makes 

troublesome carving. _ 

2 






18 


CARVING. 



Pheasant. 


Place your fork in the centre of the breast of the bird and cut deep 
slices to the bone at B and C, th^n take off the leg in the line from E and 
F and the wing at A, serving both sides the same. In taking off the wings, 
be careful not to cut too near the neck; if you do you will hit upon the 
neck-bone, from which the wing must be separated. Pass the knife through 
the line D, and under the merry-thought toward the neck, which will detach 
it. Cut the other parts as in a fowl. The breast, wings, and meriy-thought 
of a pheasant are the most highly prized, although the legs are considered 
very finely flavored. 


Pigeons. 


A good way to carve these birds is to insert the knife at B,and cut both 
ways to A and C, when each portion may be divided into two pieces, then 
served. Pigeons, if not too large, may be cut in halves, either across or down 
the middle, cutting them into two equal parts ; if young and small they may 
be served entirely whole. Tame pigeons should be cooked as soon as possi¬ 
ble after they are killed, as they quickly lose their flavor. On the contrary 
wild pigeons should hang a day or two in a cool place before they are dressed. 
—A nice garnish for dishes of small birds such as squabs, woodcock, quails, 
and pigeons, is oranges cut in halves. Small birds are either served whole 
or split down the back, making two pieces. 



Mackerel. 


The mackerel is one of the most beautiful of fish, being known by their 
silvery whiteness. To carve a baked mackerel, first remove the head and 
tail by cutting downward, then split them down tlie back, so as to serve each 
person a part of each side piece. The roe should be divided in small pieces 
and served with each piece of fish. Other whole fish may be carved in the 
same manner. The fish is laid upon a little sauce, on a hot dish, and gar¬ 
nished with parsley. 










CARVING. 


19 


Boiled Salmon. 

Tills fish is seldom sent to the table whole, being too large for any ordi¬ 
nary sized family; the middle cut is considered the choicest to boil. To 
carve it, first run the knife down and along the upper side of the fish from 
A to B, then again on the lower side from C to D. Serve the thick part, 
cutting it lengthwise in slices in the direction of the line from A to B, and 
the thin part breadthwise, or in the direction from E to F. A slice of the 
thick with one of the thin, where lies the fat, should be served to each guest. 
Care should be taken when carving not to break the flakes of the fish, as 
that impairs its appearance. The flesh of the salmon is rich and delicious in 
flavor. Salmon is in season from the first of February to the end of August. 


SOUPS. 


The most important point in making nutritious and palatable soups is to 
have the best of materials. Fresh lean uncooked meat with the cracked 
bones, makes the best base for soups. 

A porcelain lined or granite iron kettle is best as the meat juices are 
acid and will act upon a metallic kettle and give the soup a bitter taste. 

The pot must not be uncovered more frequently than is necessary for 
skimming, so a close cover should be used to keep in the steam and prevent 
evaporation. 

Allow a little less than a quart of water to a pound of meat and a tea¬ 
spoonful of salt which should not be added, till the soup is done as it hardens 
the water. 

Do not boil soup as the albumen on the surface of the meat immediately 
coagulates and prevents the gelatine and fat from dissolving and being drawn 
out in the water. , 

The meat should always be put in the required amount of cold water 
and allowed to simmer slowly for several hours in order that the juices of the 
meat may be thoroughly drawn out. 

Thickened soups require nearly double the seasoning used for thin 
soups. 

The best seasoning is that which is made up of the smallest quantities 
from each of many spices, and care should be taken that no one seasoning 
predominates. 

I If making a rich soup that requires catsup let it be added immediately 
before the soup is taken from the fire. 

1 Soup may be colored yellow with grated carrots; red with tomato juice ; 
green with the juice of powdered spinach, parsley, or the green leaves of 
celery; and brown with carefully scorched flour kept ready for the purpose. 

Poached eggs are an excellent addition to some soups, one for each per¬ 
son. They may be poached in water or dropped into the boiling soup, or 
two or three eggs well beaten and added just before pouring into the tureen 
makes a nice thickening. 

C20) 



SOUPS. 


21 


Stock should never be left in the kettle in which it was cooked, but 
turned into an earthen dish or shallow pan. Let stand uncavered to cool 
when all fat should be removed. 

Soup Stock. 

Cut five pounds of clear beef from the lower part of the round. Let 
it come to a boil slowly in five quarts of cold water; skim carefully and set 
where it will keep just at the boiling point for eight or ten hours. Strain 
and set away to cool. In the morning skim off all the fat and turn the soup 
into the kettle. Then add one onion, one stalk of celery, two leaves of 
sage, two sprigs of parsley, two bay leaves and six whole cloves. Boil gen¬ 
tly from ten to twenty minutes, salt and pepper to taste. After straining 
through a fine sieve, this is ready for serving as a clear soup, or for the 
foundation of all kinds of clear soups. 

Ceoutoks. 

Have the depth of an inch of boiling fat in a frying pan. Drop into it 
enough slices of stale bread, cut up into half-inch squares, to cover the sur¬ 
face of the fat. When browned, remove with a skimmer and drain ; add to 
the hot soup and serve. 

Another method is: 

Take very thin slices of bread, well buttered; cut them up into squares 
three fourths of an inch thick, place them buttered side up, in a baking pan, 
and brown in a quick oven. 

Noodles. 

Beat one egg, add a pinch of salt, and flour enough to make a very stiff 
dough; roll out thin, like pie crust, dredge with flour to keep from sticking. 
Let it remain on the bread board to dry for an hour or more; then roll it up 
in a tight scroll like a sheet of music. Begin at the end and slice it into 
strips as thin as straws. After all are cut, mix them lightly together and to 
prevent them sticking, keep them floured a little until you are ready to drop 
them into your soup. Do not boil too long or they will go to pieces. 

Egg Dumplings, 

Add two well beaten eggs to half a pint of milk, and as much wheat 
flour as will make a smooth thick batter. Drop a teaspoonful at a time into 
boiling soup. 


22 


SOUPS. 


Egg Balls. 

Boil four eggs; put into cold water; mash yolks with yolk of one raw 
egg, and one teaspoonful of flour, pepper, salt and parsley; make into balls 
and boil two minutes. 

Force Meat Balls. 

Mix a handful of flne bread crumbs and the yolks of four hard boiled 
eggs and one cupful of cooked veal cut fine; rub smooth with a tablespooii- 
ful of milk ; season with salt and pepper, and bind together with a half tea¬ 
spoonful of flour and two beaten eggs. Make it into balls the size of a nut¬ 
meg, and drop into the soup about twenty minutes before taking it up. 

CONSOMMg. 

Two pounds of lean beef, two pounds of veal, one onion, one bay leaf, 
stalk of celery, sprig of parsley, small-sized carrot, two quarts of cold water, 
two teaspoonfuls of butter. The under part of the round of beef and the 
knuckle of veal are the best for this soup. Cut all the meat into pieces 
about an inch square. Put the butter in the soup kettle and let it brown; 
add to it the meat and stir over the fire about five minutes, or until the meat 
is nicely browned. Now cover the kettle and let simmer for thirty minutes. 
Now add the water and let simmer for four hours. Now add the vege¬ 
tables and bay leaf and simmer one hour longer, strain through a sieve, and 
put in a cold place to cool. When cold, remove the fat and it is ready to 
use. 

* 

Bouillon. 

To three pounds of raw meat chopped fine, add three quarts of cold 
water. Let it barely warm for the first hour, then increase the heat, and 
let it gently simmer for six hours, stirring it occasionally. Turn it into an 
earthen vessel, salt to taste and cover till cool. Skim off all the fat, squeeze 
the meat hard as you remove it from the liquid; return the liquid to the fire 
and boil rapidly for a few moments. Strain, serve either hot or cold. 

Clear Vegetable Soup. 

Two quarts of stock, one quart of boiling water, one small carrot, one 
turnip, one sweet potato, one white potato, one ear of corn, one cupful of 
peas, one cupful of beans, one tomato, one tablespoonful of rice or barley. 
Put the water into a soup kettle, cut the vegetables into pieces of uniform 
size, otherwise the smaller ones will dissolve and impair the transparency of 
the soup. Put the carrot and turnip on to boil; after they have boiled one 


SOUPS. 


23 


hour, add all the other vegetables and rice, and boil until tender. Now add 
the stock, and salt and pepper to taste. Let it boil and serve. 

Spring Vegetable Soup. 

One onion, half-pint green peas, two shredded lettuces, a small bunch 
of parsley, two ounces butter, the yolks of three eggs, one pint of water, 
one and a half quarts of soup stock. Put in a stew-pan the onion, lettuce, 
parsley, and butter, with one pint of water, and let them simmer till tender. 
Season with pepper and salt. When done strain off the vegetables, put two- 
thirds of the liquor with the stock. Beat up the yolks of the eggs with tlie 
other third, toss it over the fire, and at the moment of serving add this with 
the vegetables to the strained-off soup. 

Clam Soup. No. 1. 

Wash clams, and place in just sufficient water for the soup; let boil, 
and soon as they clear from the shell, take out and place in a jar for pick¬ 
ling ; throw into the broth a pint each, of sweet milk and rolled cracker ; 
add a little salt, boil five minutes, and just before taking from the fire, add 
one ounce of butter, beaten with two eggs. Serve, and let each person sea¬ 
son to taste. 

Clam Soup. No. 2. 

Put your clams into a pot of boiling water to make them open easily; 
take them from the shells and carefully save the liquor. Mix three quarts 
of water with the liquor of a quart of opened clams, and put it into a large 
pot with a knuckle of veal, the bone of which should be chopped in four 
places. When it has simmered four hours, put in a large bunch of sweet 
herbs, a grated nutmeg, a teaspoonful of mace and a tablespoonful of whole 
pepper, but no salt, as that of the liquor will be sufficient. Stew slowly an 
hour longer, then strain it. When you have returned the liquor to the pot, 
add a quarter of a pound of butter divided in four, and each bit rolled in 
flour. Then put in the clams (having cut them in pieces), and let them boil 
fifteen minutes. Send to table with toasted bread cut in dice. This soup 
will be greatly improved by the addition of small force meat balls. Oyster 
soup may also be made in this manner. 

Corn Soup. 

With a fork, cut the grains from nine ears of corn. Throw the cobs 
into a kettle, cover with two quarts of water, boil ten minutes and strain. 
Add the grains to the water and return to the fire. Then add a pint of new 


24 


SOUPS. 


milk. Thicken with a tablespoonful of good butter rubbed up with two 
tablespoonfuls of flour; season and serve. 

Carrot Soup. 

Scrape and wash half a dozen large carrots, peel off the red outside 
(which is the only part that should be used for this soup), put it in a gallon 
stewpan, with one head of celery and an onion cut into thin pieces; take 
two quarts of beef, or if you have any cold roast beef bones, or liquor in 
which beef or mutton has been boiled, you may make very good broth for 
this soup. When you have put the broth to the roots cover the stewpan 
close, and set on a slow fire for two hours and a half, when the carrots will 
be soft enough (some cooks put in a teacupful of bread crumbs). Boil for 
two or three minutes, rub it through a hair sieve with a wooden spoon and 
add as much broth as will make it the proper thickness; this is almost as 
thick as pea soup. Put it into a clean stewpan, make it hot, season with a 
little salt, and send it up on a plate as a side dish, with a little toasted bread 
cut into pieces. 

Veal Soup (Excellent.) 

Put a knuckle of veal into three quarts of cold water, with a small 
quantity of salt, and one small tablespoonful of uncooked rice. Let it sim¬ 
mer four hours, when the liquor should be reduced to half; remove from 
the fire. Into the tureen put the yolk of one egg, and stir well into it a 
teacupful of cream, or, in hot weather, new milk; add a piece of butter the 
size of a hickory-nut; on this strain the soup, boiling hot, stirring all the 
time. Just at the last, beat it well for a minute. 

Spaghetti Soup. 

Break a quarter of a pound of spaghetti into pieces an inch long, and 
boil it twenty minutes in clear water. Melt one quart of stock, bring it to 
boiling point, add the spaghetti, and let it simmer five minutes ; and serve. 
If desired a pint of hot milk and a teaspoonful of Parmesan cheese, may 
be added. 

Turtle Soup from Beans. 

Soak one quart of black beans over night. Next morning boil them in 
four quarts of water. Then dip the beans out of the pot and press them 
through a colander. Return them to the water in which they were boiled. 
Put some thyme, one bay leaf, and sprig of parsley in a thin bag and boil 
ten minutes in the mixture. Add a tablespoonful of butter, four hard-boiled 
yolks of eggs quartered, a few force meat balls, and salt and pepper; serve. 


SOUPS. 


25 


This approaches so near in flavor to the real turtle soup that few are able to 
distinguish the difference. 

Cream of Celery. 

Three roots of celery, one quart of milk, one quart of stock, one small 
onion, one tablespoonful of butter, and two tablespoonfuls of flour. Cut 
the celery into small pieces, cover with stock and boil thirty minutes, 
then press it through a colander. Put the milk on to boil, then add the 
water and celery that was pressed through the colander, also the onion. 
Rub the butter and flour together and stir into the boiling soup. Season 
and stir until it thickens. 

Philadelphia Pepper Pot. 

Wash one pound of plain tripe and one pound of honeycomb tripe in 
cold water. Put it in a kettle, cover it with cold water and boil eight 
hours; this should be cooked the day before you want the soup. Wipe one 
knuckle of veal with a damp towel, put it in a soup kettle, cover with three 
quarts of water, place it on the fire, and bring slowly to a simmer, carefully 
skimming off the scum. Simmer gently for three hours, then strain and re¬ 
turn soup to the kettle. Add a bunch of pot-herbs, sprig of parsley, one 
bay leaf, and two potatoes cut into dice to the soup. Cut the tripe into 
pieces one inch square, and the meat from the knuckle into small pieces; 
add these also to the soup; place it on the fire and when at boiling point 
season with salt and cayenne. Rub the butter and flour together and stir 
into the boiling soup, and then small dumplings made as follows: Chop 
one-quarter-pound of suet fine, measure it, and take double the quantity 
of flour, one-quarter of teaspoonful of salt, mix well together, moisten with 
ice water (about a quarter of a cup). Form into dumplings about the size 
of a marble, throw into the soup, simmer for fifteen minutes and serve. 

Ox-tail Soup. 

Cut two ox-tails into small pieces, wash them, and put them in a stew- 
pan with two tablespoonfuls of butter. Stir until they turn brown, then 
skim them out and put them into a stew kettle with two small onions, four 
cloves, one carrot, one turnip, one bay leaf, and two quarts of cold water or 
stock. Skim well, and let simmer gently for three hours or until the tails 
are tender. Strain the soup, add salt and pepper, and serve. 

Portable Soup. 

Put on, in four gallons of water, ten pounds of a shin of beef, free from 
fat and skin, six pounds of a knuckle of veal, and two fowls; break the 


26 


SOUPS. 


bones and cut the meat into small pieces; season with one ounce of whole 
pepper, quarter of an ounce of Jamacia pepper, and the same of mace ; cover 
the pot very closely, and let it simmer twelve or fourteen hours, and then 
strain it. The following day take off the fat and clear the jelly from any 
sediment adhering to it; boil it gentlyVithout covering the sauce-pan, and 
stir it frequently till it is thick and ropy when it is done enough. Pour it 
into broad tin pans, and put in a cool oven. When it will take tlie impres¬ 
sion of a knife, score it in equal squares. Stand it in a south window or 
near a stove. When dry, break it at the scores. Wrap it in paper, and put 
it in tin canisters. There should always be a large supply of this soup, as 
with it and catsup no one will ever be at a loss for dressed dishes and soups. 

Green Pea Soup. 

Soak two cups of dried green peas over night. Boil till very soft, mash 
through colander. Just before the meal put on a quart of milk to boil, put 
in the mashed peas with butter, pepper and salt. Croutons may be added. 

Cream op Asparagus Soup. 

One bunch of asparagus, one quart of milk, two even tablespoonfuls of 
flour, one tablespoonful of butter, salt and pepper to taste. Boil the aspara¬ 
gus gently three-quarters of an hour. Take it from the water and cut off 
the tops. Put the milk on to boil in a farina boiler. Press the asparagus 
stalks through a colander, add them to the milk. Rub the butter and flour 
together until smooth, add to the boiling milk and stir constantly until it 
thickens. Now add the asparagus tops, salt and pepper, and serve. Canned 
asparagus may be used when you cannot get the fresh. One quart can will 
be sufficient. This soup may be varied by using one pint of veal or white 
stock, and one pint of milk instead of the one quart of milk. 

Cream of Potato Soup. 

Six good sized potatoes boiled and pressed through a sieve. Rub one 
tablespoonful of butter and one tablespoonful of flour together and stir into 
one quart of boiling milk until it thickens. Now pour this over the potatoes, 
stir until smooth and serve immediately. This soup cannot stand or be 
warmed over. 

Tomato Soup without Meat. 

One can tomatoes, one pint hot water, salt, pepper and a lump of cut 
sugar, four cloves, one tablespoonful of butter, one tablespoonful of chopped 
onions, one tablespoonful of chopped parsley. Fry the parsley and onion a 


SOUPS. 27 

few miuutes in the butter before adding them. Strain all through a colander 
before sending to table. 

Tomato Soup with Milk. 

One quart can, or about the same quantity of ripe tomatoes, put in a 
soup pot with a pint of water. Let it boil about twenty minutes, strain, re- 
■turn to the fire, and season with pepper, salt, a little butter, and a teaspoon¬ 
ful of sugar ; add a pint of rich milk, and let it boil about twenty minutes 
longer. Stir in a pinch of soda just before serving. Excellent. 

Chicken Ckeam Soup. 

An old chicken for soup is much the best. Cut it up into quarters, put 
it into a soup kettle with an onion ; add three quarts of cold water. Bring 
slowly to a gentle boil, and keep this up until the meat drops from the 
bones; then add half a cup of rice. Season with salt, pepper, and a bunch 
of chopped parsley. Cook slowly until the rice is tender, then the meat 
^ should be taken out and two cups of rich milk added. The chicken could 
be fried in a spoonful of butter and a gravy made, reserving some of the 
white part of the meat, chopping it and adding it to the soup. 

Plain Economical Soup. 

Take a cold roast beef bone, pieces of beef-steak, the rack of a cold 
fowl, put into a pot with three quarts of water, two carrots, three turnips, 
one onion, six cloves, and p'epper and salt. Simmer four hours ; then strain 
it through a colander, mashing the vegetables so that they will all pass 
through. Skim off the fat and return to the pot. Thicken with one table¬ 
spoonful of flour and serve. 

Green Turtle Soup. 

One turtle, two onions, a bunch of sweet herbs, ten cloves, parsley, two 
bay leaves, juice of one lemon, five quarts of water. After removing the 
entrails, cut up the coarser parts of the turtle meat and bones. Add four 
quarts of water, and stew four hours with the herbs, parsley, cloves, bay 
leaves, onions, pepper and salt. Stew very slowly, but do not let it cease 
boiling during this time. Now strain the soup, and add the finer parts of 
the turtle and the green fat, which lias been simmered one hour in two 
quarts of water. Thicken with brown flour ; return to the soup-pot, and 
simmer gently for an hour longer. If there are eggs in the turtle, boil them 
in a separate vessel for four hours, and throw into the soup before taking 
up. If not, put in force-meat balls ; then the juice of the lemon; beat up 


28 


SOUPS. 


at once and pour out. Some cooks add tlie finer meat before straining^ 
boiling all together five hours ; then strain, thicken, and put in the green 
fat, cut into lumps an inch long. This makes a handsomer soup than if the 
meat is left in. Green turtle can now be purchased preserved in air-tight 
cans. 

Force-Meat Balls for the Above .—Six tablespoonfuls of turtle-meat 
chopped very fine. Rub to a paste, with the yolk of two hard-boiled eggs 
and a tablespoonful of butter. Season with cayenne, mace, and half a tea¬ 
spoonful of white sugar and a pinch of salt. Bind all with a well-beaten 
egg; shape into small balls ; dip in egg, then powdered cracker; fry in 
butter, and drop into the soup when it is served. 

Crab Soup. 

Cut two dozen crabs in small pieces and boil in three quarts of milk. 
Add a little cayenne, nutmeg, and powdered mace. Thicken with butter 
mixed in flour. Crumble into the soup the 5’olks of six hard-boiled eggs 
just before taking from the fire. Pour into a tureen and strew on the top 
the heart of a fresh lettuce cut in small pieces. 

French Soup. 

Clean nicely a ^heep’s head and put it in four quarts of boiling water, 
which reduce to two quarts; add one small cup of pearl barley, six large 
onions cut up fine, one sliced carrot, one sliced turnip, a few cloves, a bunch 
of sweet herbs, pepper, salt and a little catsup of any kind. Cook one hour 
longer after adding all ingredients. Strain all off, cut the head into the 
soup and serve very hot. 

Oyster Soup. 

Fifty oysters, one pint of cold water, one pint of milk, one tablespoonful 
of butter, one tablespoonful of flour. Drain the oysters in a colander, pour 
over them the water and allow it to drain into the liquor. Let it boil and skim 
it before adding the milk. Rub the butter and flour together and add them 
to the soup when it boils. Stir until it boils again when you add the oysters. 
Season to taste and serve at once. The 03'sters should not boil as it makes 
them tough and destroys their flavor. But be sure that the oysters are heated 
through as few things are more objectionable than a cold oyster in a hot soup. 

Cream of Salsify Soup. 

Scrape one dozen roots of salsify and throw immediately into cold 
water to prevent them from turning dark. Cut into thin slices, and put 


SOUPS. 


29 


into one quart of cold water. Simmer quietly for a half hour, then add a 
pint and a half of milk thickened with two tablespoonfuls of flour rubbed 
to a paste with two of butter. Salt and pepper to taste. 

Beet Soup. 

Boil five beets. Let get cold and grate them. Add one pint of stock 
and one pint of heated milk. Thicken with a tablespoonful of flour rubbed 
to a smooth paste with one tablespoonful of butter. Season with salt and 
pepper. 

Curry Soup. 

Season two quarts of strong veal broth with two small onions, a bunch 
of parsley chopped very fine, a tablespoonful of curry powder, salt and pep¬ 
per. A little before serving add the juice of a lemon, a teacnpful of boil¬ 
ing cream, and a teacupful of boiled rice. Always boil cream before put- 
•ting it in soup or gravy. 

Giblet Soup. 

Take the giblets from two or three chickens, and if there are remains 
of roast chickens, use these ; one onion, two slices of carrot, one of turnip, 
two stalks of celery, two quarts of water, one of stock, two large table¬ 
spoonfuls of butter, two of flour, salt, and pepper. Put the giblets on to 
boil in the two quarts of water and boil gently until reduced to one quart 
(it will take about two hours); then take out the giblets. Cut all the hard, 
tough parts from the gizzards, and put hearts, livers, and gizzards together 
and chop rather coarse; return them to the liquor in which they were 
boiled, and add the quart of stock. Have the vegetables cut fine, and fry 
them in the butter until they are very tender (about fifteen minutes), but 
be careful they do not burn; then add the dry flour to them and stir until 
the flour browns ; turn this mixture into the soup, and season with pepper 
and salt; cook gently one-half hour and serve with toasted bread. If the 
chicken bones are used, put them on to boil in three quarts of water, and 
boil the giblets with them. When you take out the giblets, strain the stock 
through a sieve and return to the pot; then proceed as before. 

Southern Gumbo Soup. 

Cut up one chicken, and fry it to a light brown, also two slices of 
bacon; pour on them three quarts of boiling water; add one onion and 
some sweet herbs tied in a bag; simmer them gently three hours and a half; 
strain off the liquor, take off the fat, and then cut the ham and chicken 


30 


SOUPS. 


into small pieces and put into the liquor; add half of a teacui^ful of rice. 
Boil all half an hour, and just before serving add a dozen chopped oysters 
with their juice. 

Pot au Feu. 

Take a good-sized beef-bone with plenty of meat on it, and place it in a 
pot on the back of the range, covering the beef with three or four quarts 
of cold water ; cover tightly, and allow to simmer slowly five hours. The 
next day, before heating, remove the cake of grease from the top, and add 
a large onion stuck full of whole cloves, tomatoes, or any other vegetables 
wliich one may fancy. Rice may be added, or vermicelli for a change. 
Just before serving, burn a little brown sugar and stir through it. This 
gives a peculiar flavor and rich color to the soup. 

Salmon Soup. 

One pound of fresh salmon, or one can of salmon, one pint of milk 
one pint of veal stock, one tablespoonful of butter, one tablespoonful of 
flour, salt and pepper to taste. Wash the salmon, put it in a saucepan, 
cover it with boiling water and simmer gently for twenty minutes; take 
from the water, remove the skin and bones and mash the flesh in a colander. 
Put the milk and stock on to boil. Rub the butter and flour together, add 
them to the stock and milk when boiling, stirring constantly until it 
thickens. Now add the salmon, let it come to a boil, and serve. 

Onion Soup. 

One large or three small onions, two tablespoonfuls of butter, two 
quarts of stock, salt and pepper. Peel and chop the onion into dice. Put 
the butter in a frying-pan; when hot, add the onions and stir until a nice 
brown. Put the stock on to boil; when it boils, skim the onions out of the 
butter and add them to the stock, let them simmer for thirty minutes, add 
salt and pepper, and it is ready to serve. 






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FISH. 


Select fish which have the eyes clear, the gills red, the scales bright 
and the flesh firm. 

They should be scaled and cleaned as soon as they come from market; 
wash quickly, then sprinkle salt on the inside and put them in a cold place 
until wanted. A 

Fish should always be well,cooked, being both unpalatable and un¬ 
wholesome when underdone. The method of cooking which retains most 
nourishment is broiling, baking is the next, and boiling poorest of all. . 

Codfish a la Mode. 

INIix two cupfuls of mashed potatoes, one cup of codfish, one-half cup 
of butter, two cups of milk or cream, two well beaten eggs, and pepper and 
salt. Bake twenty-five minutes; serve in the same dish, placed on a small 
platter, covered with a napkin. 

Scalloped Fish. 

Pick any cold fresh fish into small pieces, removing all the bones. 
Take one pint of milk, a piece of butter the size of an egg, a sprig of parsley 
minced fine, and a small quarter of a teaspoonful of mustard. Then stir in 
two tablespoonfuls of flour. Grease a baking dish with butter, put first a 
layer of the minced fish, then a layer of the dressing, until the dish is full. 
Spread a layer of bread crumbs on the top and bake until nicely browned. 

Salmon Croquettes. 

One can of salmon, one cup of milk, two tablespoonfuls of butter, one 
tablespoonful of flour, three eggs, one pint of crumbs, pepper and salt. 
Chop the salmon fine, let the milk come to a boil, and stir in the flour and 
butter, salmon, and seasoning. Stir in one well beaten egg after it boils 
one minute, and remove from the fire. When cold make into croquettes, 
dip in beaten egg, roll in crumbs and fry. 


(31) 



32 


FISH. 


Scrambled Codfish. 

Pour two eggs beaten in one cup of rnilk and half a cup of picked cod¬ 
fish into a buttered pan. Stir briskly and cook to the consistency of 
scrambled eggs. 

Baked Lh..d. 

Make a dressing of one cup of stale bread crumbs, one tablespoonful 
ot melted butter, one tablespoonful of chopped parsley, salt and pepj)er, and 
mix this up with the beaten yolk of an egg. Stuff the body of the fish and 
sew it up with soft yarn. Pour over it some water and butter and bake as 
you would a fowl. Bake fifteen minutes to every j^ound of fish, basting 
every ten minutes. Garnish with slices of lemon or water cresses. 

Broiled Shad. No. 1. 

Split, wash and dry the shad. Season it with salt and pepper. La}'" 
the shad upon a hot well greased gridiron the flesh side down. Cover with 
dripping pan and broil it for about twenty minutes or more according to 
the thickness. Butter it well and serve on hot platter. Covering it while 
broiling gives a more delicious flavor. 

Broiled Shad. No. 2. 

Split the shad down the back. Wash it and dry immediately. Lay 
on a thick piece of brown paper, pepper and salt. Place on the rack in the 
oven ; have a pan with a little water underneath to keep the fish from get¬ 
ting too dry. To tell when done, pierce it with a fork. If the flesh be flaky 
it is done. Spread with butter. 

^ ■ 

I 

Shad Roe. 

Drop into boiling water, cook gently for twenty minutes and drain. 
Lay the roe upon a buttered tin plate. Dredge with salt and pepper and 
spread butter over it; then dredge quickly with flour and cook in oven for 
half an hour, basting frequently with salt, pepper, butter, flour and water. 

Halbut Steak a la Flamande. 

Wipe dry a steak an inch and a half thick. Butter a roasting pan, 
sprinkle it with chopped onion, pepper, and salt, put the fish on top of this, 
brush it over with the j’olk of an egg ; salt and pepper. Pour over it a tea¬ 
spoonful of lemon juice and a teaspoonful of butter cut in small pieces ; 
bake in a moderate oven thirty minutes. Serve with Bdchamel sauce and 
garnish with parsley and slices of lemon. 









’ FISH. 33 

Fried Halibut. 

Wash and dry nice firm slices from this delicate looking fish and remove 
the skin with a sharp knife. Dip in beaten egg, then in bread crumbs after 
having salted and peppered the fish, and put them in a frying pan half full 
of hot boiling lard, to which a little butter has been added to make the fish 
brown nicely ; turn and brown both sides. 

Fried Eels. 

Cut the eels in pieces two inches long. Wash and wipe them dry; 
roll them in flour or cracker dust and fry as other fish. Brown them all 
over and be sure they are thoroughly done. Eels are sometimes dipped in 
batter and fried or into egg and bread crumbs. 

Bared Turbot. 

Boil five or six pounds of haddock or cod. Take out the bones and 
pick fish very fine. Boil one quart of milk, one-quarter of an onion, and a 
piece of parsley together. Stir in one-half cup of flour, mixed with one 
cup of milk and the yolks of two eggs (a little more flour may be needed). 
Season with one-half teaspoonful white pepper, same quantity thyme, one- 
half cupful butter, and plenty of salt. Butter a baking dish, put in first a 
layer of sauce, then one of fish and so on, finishing with sauce on top; 
sprinkle over it cracker-crumbs and a light grating of cheese. Bake for an 
hour in a moderate oven. 

Fried Frogs. 

Skin the hind legs and throw them into boiling water for five minutes. 
Then put them in cold water until cold. Wipe dry and season with salt 
and pepper, dredge with flour and fry a nice brown. Serve with cream 
sauce and garnish the dish with parsley. 

Pickled Herring. 

Scale and clean well fifty fresh herring—cut heads and tails off. Place 
in four small crocks, in layers, with the backs up. Sprinkle each layer with 
salt and pepper and two cloves to a herring. When full, place a plate over 
the top and fill with good cider vinegar. Put in a moderate oven and cook 
four hours. Set away in cool dark place. These will be ready for use in a 
week and will keep several months. 

Salmon with Caper Sauce. 

Lay two slices of salmon in a baking dish, place pieces of butter over 
it, a half teaspoonful of chopped parsley, one finely chopped onion and salt 
3 — 





34 


FISH. 


and pepper to taste. Put in the oven and baste it frequently; when done, 
take it out and drain for a minute or two; lay it in a dish, pour caper sauce 
over it and serve. Salmon dressed in this way, with tomato sauce, is very 
nice. 


Mayonnaise Fish. 

Take a pound or two of cold boiled fish (halibut, cod or rock) cut into 
pieces, not chop, and cover with a mayonnaise dressing. Beat the mixture 
until light, and just before pouring it over the fish, stir in lightly the 
frothed white of a raw egg. Serve the fish in a glass dish, with half the 
dressing stirred in with it. Spread the remainder over the top, and lay let¬ 
tuce leaves (from the core of the head of lettuce) around the edges, to be 
eaten with it. 

Fkied Smelts. 

To clean them, make a slight opening at the gills, then draw them be¬ 
tween the thumb and finger,-beginning at the tail. This will press out all 
the insides. Wash and wipe them. Now sprinkle them with salt; dip them 
first in beaten eggs, and then in bread-crumbs, and fry in boiling fat. Gar- 
nish with slices of lemon, and serve with sauce Tartare. 

Broiled White-Fish. 

% 

Wash and drain the fish; sprinkle with pepper and lay with the inside 
down upon the gridiron, and broil over fresh bright coals. When a nice 
brown turn for a moment on the other side, then take up and spread with 
butter. This is a very nice way of broiling all kinds of fish, fresh or salted. 
A little smoke under the fish adds to its flavor. This may be made by put¬ 
ting two or three cobs under the gridiron. 


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SHELLFISH. 


Oystees Served on Ice. 

Use a perfectly clear block of ice weighing ten to fifteen pounds. Put 
the ice in a pan, heat a flatiron or a brick and melt a space in the centre 
of the ice-block, leaving a wall one and a half to two inches thick. Tip the 
block on one side and carefully empty all the water out and fill the cavity 
with freshly opened oysters garnished with slices of lemon. Lay one oi 
two folded napkins on a large platter to prevent the block from slipping, 
cover the dish with parsley or smilax with pinks or nasturtiums mixed so 
that only the ice is visible. This is not expensive and does away with the 
unsighty shells in which raw oysters are usually served. 

Oyster Stew. 

Mix a half pint of hot water with the liquor from two quarts of 
oysters. Let it boil up once before putting in the oysters. Wash the 
oysters b}^ letting cold water run over them in a colander. Add to the 
liquor and when they curl or “ ruffle ” add the salt and pepper and two 
tablespoonfuls of butter. The instant it is melted and well stirred in put 
in a pint of boiling milk and take from the fire. Serve with cream or 
oyster crackers. If you prefer thickening, use two tablespoonfiils of cracker 
crumbs, or a tablespoonful of flour rubbed up into the butter. 

Broiled Oysters. 

Wipe twenty-five fat oysters dry with a towel, season with salt and 
pepper on both sides. Have your gridiron hot, as soon as the oysters brown 
on one side turn and brown on the other. Throw them in a brown sauce, 
made from one pint of the liquor, one tablespoonful of flour and one 
tablespoonful of butter. As soon as the liquor boils skim off the scum. 
Brown the butter well in a frying pan, add the flour and brown carefully, 
then add the liquor and stir until it boils. Now throw the oysters in the 
hot sauce and serve. 

(35) 



36 


SHELLFISH. 


Fried Oysters. 

Drain fine large oysters in a colander and wipe dry. Season with salt 
and pepper on both sides. Add a tablespoonful of boiling water or the 
oyster liquor and a pinch of salt to a well beaten egg. Dip the oyster into 
the egg and bread crumbs rolled fine, pressing it lightly with the hand. 
Fry them to a delicate brown in enough lard or oil to cover them, take out 
with a skimmer and drain on a soft piece of brown paper, and serve crisp 
and hot on a heated dish. 

Scalloped Oysters. 

Butter a baking’ dish; put a half inch layer of bread crumbs on the 
bottom, then a layer of oysters, dot this over with pieces of butter, 
salt and pepper, then a layer of crumbs and so on until the dish is full, the 
top layer to be crumbs dotted with butter. Beat up an egg in a half cup 
of milk, and a half cup of the oyster liquor, and pour over all. Bake half 
an hour, or until a nice brown. Serve in the baking-dish or they can be 
prepared and served in the oyster shells. 

Oyster Fritters. 

Make a batter of one coffee cup of milk, one cup of oyster juice, one 
heaping teaspoonful of baking powder, two well-beaten eggs, a little salt, 
and flour enough to make batter like griddle cakes. Dip the oysters singly 
in this batter and fry in hot lard. 

Oyster Macaroni. 

Boil macaroni in a cloth to keep it straight. Put a layer in a dish 
seasoned with butter, salt and pepper, then a layer of oysters; alternate 
until the dish is full. Mix some grated bread with a beaten egg, spread 
over the top and bake. 

Oyster Patties. 

Make puff paste in this way: To every pound of flour add three-quarters 
of a pound of butter, the yolk of one egg; use ice-cold water; chop half 
the butter in.the flour, then stir in the egg; work all into a dough; roll out 
thin; spread on some of the butter, fold closely (butter side in) and roll 
again ; do this until the butter is all used up ; keep the paste in a cold place 
while you prepare the oysters. Set the oysters on the stove in a saucepan, 
with liquid enough to cover them; as soon as they come to a boil skim 
them; stir in a little butter and pepper; also, if desired, a little cream. 
Line your small tins with your paste ; put three or four oysters in each, 
add a little of the liquor, then cover with paste; bake in a quick oven 


SHELLFISH. 


37 


twenty minutes; while hot wash over the top with a beaten egg, using a 
swab or brush, and set in the oven a minute or two to glaze. 

Fried Shrimps. 

Shell and heat gently in a pan with a little butter. Season with pep¬ 
per. The canned shrimps put up by Dunbar & Co., and White are the best. 

Deviled Crabs (Canned). 

Take the liquor from the can and mix the meat with an equal quantity of 
fine bread-crumbs; beat a quarter of a pound of butter to a cream and mix 
with it a half-tablespoonful of mustard, with salt and cayenne pepper to 
taste. Stir the crabs carefully into it. Fill some shells or small patty pans 
with the mixture, brush over with beaten egg, cover with bread crumbs and 
brown quickly in a hot oven, or they can be put into a frying basket, and 
plunged in boiling fat till brown. 

To Boil and Open a Lobster. 

Put a lobster head downward in a kettle of warm water with two tea¬ 
spoonfuls of salt, cover the kettle and put over a very hot fire. Boil from 
half to three-quarters of an hour according to the size. If cooked too long 
they get tough, and the meat is hard to get from the shell. When cooked, 
separate the tail from the body and twdst off the claws; shake out carefully 
the coral, also, the tom-alley (this may be known by its greenish color). 
Then draw the body from.the shell, remove the stomach which you will find 
directly under the head and throw this away. After splitting the body 
through the centre, pick the meat from the cells. Cut the under side of the 
tail shell and take out the meat in one piece. Now split the meat of the 
tail open and carefully take out a little vein which runs its entire length, 
and throw it away. This vein is sometimes red, sometimes white, and 
sometimes black but it must be carefully removed and thrown away. 
Crack the claws and take out the meat. The stomach, the vein and the 
spongy fingers between the bo*dy and shell are the only parts not eatable. 
To serve plain boiled lobster arrange the meat on a cold plate, garnished 
with the claws, sprigs of parsley and hard boiled eggs. Each person season 
to suit his own taste. 


Lobster Croquettes. 

Chop the meat of a well-boiled lobster fine, add pepper, salt, and 
powdered mace. Mix with one-quarter as much bread-crumbs as meat. 
Form into pyramids ; roll in beaten egg, then bread-crumbs rolled fine and fry 
in half lard and half butter. Serve dry and hot and garnished with parsley. 


88 


SHELLFISH. 


Soft-Shell Clams. 

These are very line if properly prepared. They are good only during 
cold weather and should be of medium size, heavy and perfectly fresh. Re¬ 
move the shells carefully; wash the mussels and soak in cold water for ten 
or fifteen minutes, then drain. 

Stewed Clams. 

Take fifty large sand clams from their shells, and put to them equal 
parts of their own liquor and water, nearly to cover them; put them in a 
stewpan over a slow fire for half an hour; take off any scum as it rises, 
then add to them a teacup of butter in which is worked a tablesjDoonful of 
wheat flour, and pepper to taste; cover the stewpan and let them simmer 
for fifteen minutes longer, then serve. Substituting milk for water makes 
them more delicate and white. Any other than sand clams require three- 
quarters of an hour to stew before putting in the seasoning. 

Roast Clams. 

Wash them and put on a gridiron over the hot coals. When the shells 
open, remove the upper one, and serve in the under shell at once with a bit 
of butter and a little pepper on each. 




POULTRY AND GAME. 


The surest way to determine whether poultry is young, is to try the 
skin under the leg or wing ; if it is easily broken it is young; or, turn the 
wing backward, if the joints yield readily it is tender. 

Poultry should be picked and drawn as soon as possible, but should 
never be cooked until six or eight hours after it has been killed. Plunge it 
into a pot of scalding-hot water ; then pluck off the feathers, taking care not 
to tear the skin ; when it is picked clean, roll up a piece of white paper, set 
fire to it and singe off all the hairs. The head, neck, and feet should be cut 
off, and the ends of the legs tied tightly to the body with a string. 

Poultry may be baked so that its wings and legs are soft and tender, by 
being placed in a deep roasting-pan with close cover, thereby retaining the 
aroma and essences. These pans are quite an innovation, and are made 
with a close cover with a small opening in the top for giving vent to the ac¬ 
cumulation of steam when required. Roast meats of any kind can also be 
cooked in the same manner, and it is a great improvement on the old plan. 

To Clean a Chicken. 

The fowl should be thoroughly washed before it is drawn. First cut 
off the head, then the feet at the first joint, split the skin on the back of the 
neck, then detach the skin from it, and draw it down over the breast, taking 
out the crop without breaking it. Now cut the neck off close to the body. 
The skin then covers the place where the neck was cut off. Next make a 
vent under the rump and take out all the internal organs—being careful not 
to break the entrails or gall-bag. If you should be so unfortunate as to do 
so, wash very quickly through two or three waters in which you have dis¬ 
solved a piece of soda. After drawing properly wipe inside and out with a 
damp towel, remove the oil sack from the top of the rump and it is ready 
for use. Cut the liver away from the gall-bag, being careful not to break it. 
Cut the heart open and remove the clotted blood. Cut the outer coat of 
the gizzard and draw it off, leaving the inner lining containing the sand 
unbroken. Wash thoroughly, and they are ready to use. 


(39) 



40 


POULTRY AND GAME. 


Turkeys, geese, ducks, pigeons, pheasants, and all birds are cleaned in 
the same manner. 

Yankee Stewed Chicken. 

Make a fricassee of chickens and just before you are ready to serve it 
have ready two baking pans of rich baking powder or soda biscuits. Split 
them apart with the hands while still hot and place them on a large meat 
platter; pour the hot chicken stew over all and serve.# 

Chicken Potpie. 

One year-old chicken, the rule for plain paste, one pound of lean ham, 
four medium-sized potatoes, salt and pepper. Make the paste first and 
stand it in a cool place. Cut the chicken up as for a fricassee ; pare and cut 
the ham and potatoes into small pieces. Now roll out half the paste into a 
thin sheet. Butter the sides and bottom of a rounding pot, line it with the 
sheet of paste, and trim the top; roll out these trimmings into a sheet, and 
cut them into squares. Now put a layer of chicken in the bottom of the 
pot, then a layer of potatoes, then a sprinkling of ham, salt, pepper, and the 
squares of paste, then the remainder of the chicken, and then the potatoes, 
etc. Roll out the remainder of the paste, make a hole in the middle of it 
and lay it on the top which should be potatoes. Pour through this hole 
three pints of boiling water and simmer continually for one and a half hours. 
Add one tablespoonful of butter cut into bits through the hole in the crust 
fifteen minutes before serving. When done turn it out on a large dish so 
the bottom crust will be uppermost. If the chicken is old parboil it be¬ 
forehand and cook but forty-five minutes. Some prefer to cook potpie in 
the oven, as it is less likely to burn. 

Chicken and Cream. 

Put some finely chopped parsley to a pint of cream or milk, with salt 
and pepper. Fry the chicken in butter ; lay on a hot dish, then pour the 
prepared cream slowly into the frying pan, stirring quickly; when all in, 
and well done, turn the cream over the chicken. 

Roast Chicken. 

Stuff the chicken with a dressing made from the soft part of bread i do 
not wet it, but rub dry and fine, and mix into it a piece of butter size of an 
egg. Season with salt and pepper, a teaspoonful of thyme or sweet mar¬ 
joram. Mix well and moisten with a tablespoonful of cream and beaten 
egg. Rub the chicken well inside and out with salt and pepper, then fill; 


POULTRY AUD GAME. 


4x 

sew each split with strong but not heavy tliread, tie the legs down firmly 
and press the wings closely to the sides, securing them with a string tied 
around the body, and baste ; as one side browns, turn over until it is nicely 
done ; cut the soft part of the heart, liver and gizzard and put into the 
gravy; thicken with a little flour and butter mixed. 

Smothered Chicken. 

Split a young chicken down the back. Take out the intestines. Wipe 
it with a damp towel. Lay the chicken, with inside downward, in a baking- 
pan, breaking the breast-bone to make it lie flat. Spread the breast with a 
quarter pound of butter, dredge with pepper. Put a half cup of water and 
a little salt in the bottom of the baking-pan, place it in a hot oven, cover 
with another pan, let it bake for half an hour, basting every ten minutes. 
Turn the chicken, baste it well on the inside, and bake for another half 
hour. When done place it on a liot dish, put the pan in which the chicken 
was cooked on the top of the fire to brown, add one tablespoonful of flour, 
and stir until smooth and brown, then add a half pint of milk or cream and 
stir until it boils. Taste to see if properly seasoned ; if not, add salt and 
pepper. Serve in a boat. 

Curry Chicken. 

Cut up a chicken weighing from a pound and a half to two pounds, as 
for fricassee, wash it well, and put it into a stew pan with sufficient water to 
cover it; let it simmer until tender; add a large teaspoonful of salt, and 
cook a few minutes longer; then remove from the fire, take out the chicken, 
pour the liquor into a bowl, and set it to one side. Now cut up into the 
stew-pan two small onions, and fry them with a piece of butter as large as 
an egg; as soon as the onions are brown, skim them out and put in the 
chicken ; fry for three or four minutes ; next sprinkle over two teaspoonfuls 
of curry powder. Now pour over the liquor in which the chicken was 
stewed, stir all well together, and stew for five minutes longer, then thicken 
with a tablespoonful of flour mixed with a little water; lastly, stir in a 
beaten yolk of egg. Serve with hot boiled rice laid round on the edge of a 
platter, with chicken curry in the centre. Beef, veal, mutton, duck, pigeons, 
partridges, rabbits, or fresh fish may be substituted for the chicken, if pre¬ 
ferred, and sent to the table with or without a dish of rice. 

Chicken Dressed as Terrapins. 

Boil a fine, large, tender chicken ; when done, and while yet warm, cut 
it from the bones into small pieces, as for chicken salad; put it into a stew- 


42 


POULTRY AND GAME. 


pan with one gill of boiling water; then stir together, until perfectly 
smooth, one-fourth pound butter, one teaspoonful of flour and the yolk of one 
egg, wliich add to the chicken half at a time, stirring all well together ; then 
season with salt and pepper. After letting it simmer about ten minutes^ 
add one teaspoonful of vinegar and send to table hot. 

Fuicasseed Chicken. 

Cut up and put on to boil, skin side down, in a small quantity of \vater, 
season with salt, pepper, and slices of an onion if liked; stew gently until 
tender, remove chicken, add a half pint cream or milk to gravy, and thicken 
with butter and flour rubbed smoothly together (adding a little of the gravy 
to soften and help mix them), let boil two or three minutes, add a little 
chopped parsley and serve, or, first fry the chicken brown in a little hot lard, 
take out chicken, add a tablespoonful of flour, and let cook a minute, stirring 
constantly; add a pint of water (or stock if at hand), a little vinegar or Worces¬ 
tershire sauce, season with salt and pepper; when it has boiled, remove 
from fire, strain, add the beaten yolk of an egg, pour over the chicken and 
serve. Or, put chicken in sauce i)an with barely enough wniter to cover, 
stew gently until tender; have a frying-pan prepared with a few slices of 
salt pork, drain chicken and fry with pork until it is a fine, rich brown ; 
take chicken and bits of pork from the pan, pour in the broth, thicken with 
brown flour, mixed smooth with a little Avater, and season with pepper ; 
now put chicken and pork back into gravy, let simmer a few minutes, and 
serve very hot. 

Pressed Chicken. No. 1. 

Boil one chicken until thoroughly done in water, so that when finished 
there will be about one and one half pints of liquor. Grind the chicken and 
the whites of six hard boiled eggs, and mash the yolks and add. Also add 
one pint of bread or cracker crumbs. Season to taste with salt, pepper and 
celery seed. When all mixed put in the liquor. Press overnight with a 
small weight over it. Turn out wlien hard and cold. Garnish with parsley 
nml serve. Nice for picnics or a tea dish in summer. Excellent.— Mrs. H. 
A. Clark. 

Pressed Chicken. No. 2. 

An old chicken may be used for this. Put in a kettle and cover with 
cold water. Simmer gently until the meat falls from the bones; add one 
teaspoonful of salt when about half done. When done, take the meat from 
the bones and cut it into small pieces not over a half-inch square. Put the 
bones and skin back into the kettle, and boil until the liquor is reduced to 



POULTRY AND’GAME. 


43 


one and a half pints, then strain, and season to taste with salt and pepper. 
Mix this with the chicken, pour the whole into a square tin mold and stand 
in a very cold place overnight. A light weight may be placed on top to 
press it together, a flatiron on a small board is best. When hard and cold, 
turn out of the mold, garnish with parsley, and serve. 

Chicken Patties. 

Mince up a cold chicken. Season it with pepper and salt, and a little 
minced parsley and onion. Moisten it with chicken gravy or cream sauce, 
fill scalloped shells that are lined with pastry with the mixture, and sprinkle 
bread-crumbs over the tops. Put two or three tiny pieces of butter over 
each, and bake brown in a hot oven. 

Roast Turkey Dressed with.Oysters. 

For a ten-pound turkey take a quart of bread crumbs, one pint of 
oysters; rub the bread dry and fine—not the crust—and work into it a 
piece of butter the size of an egg; season with salt and pepper, one tea¬ 
spoonful of thyme, and mix well with the hands ; strain the oyster liquor and 
moisten with two tablespoonfuls warmed. Drain the oysters, and fill with 
one tablespoonful of bread, then one of oysters, alternating until the turkey 
is filled. Sew the slits, boil the oyster liquor down to one pint, skim it, put 
it in the pan hot, and baste often. Rub the turkey with salt and pepper, 
lay it in the pan on its back and lay bits of butter all over, and dust with 
flour. Lay the giblets close to the turkey to keep them soft when done; 
when it browns turn on the other side, so that it will be uniformly browned. 
Chop the soft parts of the gizzard and liver, and mix with the gravy. Mix 
a tablespoonful and a half of flour wdtli a half cupful of cream or milk to 
thicken it. Roast three hours. 

Turkey Scallop. 

Chop fine the fragments of a cold turkey, place a layer of bread crumbs 
in a buttered pudding dish, then a layer of turkey, adding any cold dressing 
that may be left. Slice three hard boiled eggs and add a few slices to each 
layer of the turkey. Alternate the layers of. meat and crumbs, adding bits 
of butter and seasoning to each. Dot bits of butter over tlie top, which 
should be crumbs. Thin with hot water or milk what gravy may be left, 
and pour over it. Milk alone, or even water with a tablespoonful of melted 
butter, may be used. Cover the dish with a plate and bake half an hour. 
A few minutes before serving, remove the cover and let the scallop 
brown. 


44 


POULTRY AND GAME. 


Wild Duck Roasted. 

Parboil with a small carrot, or onion peeled, within each duck. This 
will absorb the unpleasant taste. Stuff and bake in a hot oven from thirty 
to forty minutes. 

Roast Goose. 

The goose should not be more than eight months old, and the fatter the 
more tender and juicy the meat. Stuff with the following mixture : Three 
pints of bread-crumbs, six ounces of butter, or part butter and part salt 
pork, one teaspoonful each of sage, black pepper, and salt, one chopped 
onion. Do not stuff very full, and stitch openings firmly together to keep 
flavor in and fat out. Place in a baking-pan with a little water, and baste 
frequently with salt and water (some add vinegar) ; turn often so that the 
sides and back may be nicely browned. Roast twenty-five minutes to every 
pound, basting every ten minutes ; after the goose has been roasting one 
hour, cool the oven, and roast the remainder of the time at a moderate heat. 
Serve with giblet sauce made the same as for roast chicken. Apple sauce 
should always be served with roast goose. Goslings may be roasted in the 
same manner, allowing fifteen minutes to every pound. 

Guinea Fowls. 

A most delicious fricassee is made of a jmung guinea fowl. Brown one 
quarter of a pound of sliced bacon, add the fowl and brown on both sides. 
Add one tablespoonful of flour, mix thoroughly; add one pint of boiling 
water, salt and pepper. Stir until it boils. Cover and simmer gently until 
the fowls are tender. Potato croquettes are a nice accompaniment to this 
dish. 

Roast Pigeons. 

Pigeons should be dressed w'hile fresh. Prepare, roast, or broil the 
same as chickens ; they will require from twenty to thirty minutes’ cooking. 
Make a gravy of the giblets, season it with pepper and salt and add a little 
flour and butter. Dish with young water-cresses. 

Broiled Pigeons or Squabs. 

Toung pigeons or “ squabs ” are esteemed a great delicacy. Prepare as 
other fowls ; then split down tlie back, and broil like chickens. Season 
with pepper and salt, and butter liberally in serving them. They are in 
great request in an invalid’s room, being peculiarly savory and nourishing. 


POULTRY XND game. 


45 


Broiled Partridges, Pheasants, Quail, Grouse, and Prairie Fowls. 

Split down the back, lard the breasts, and broil the same as pigeons. 
With them serve currant jelly. 

Quail on Toast. 

Remove the feathers without scalding. Put in salt water for twenty 
minutes; then split down the back and dry with a clean towel'. Butter, 
season with salt and pepper, and broil on a gridiron. Turn frequently. 
Butter the fowl well when done and serve on hot buttered toast, placing a 
quail, breast up, on each slice. Garnish with currant jelly. 

Fried Rabbit. 

The rabbit must be very tender for this purpose. After it has been 
cleaned and washed, put it into boiling water, and let it boil ten minutes; 
drain it, and when cold, cut it into joints, dip into beaten egg, and then in 
cracker crumbs; season with salt and pepper. Fry them in butter and 
sweet lard until brown on both sides. Take them out, thicken the gravy 
with a spoonful of flour, add a cup of milk or cream ; let all boil up, and 
turn over the rabbits. Serve hot with onion sauce. (See Sauces.) Garnish 
with sliced lemon. 

Broiled Rabbit. 

Cut down the back into halves only, pound them flat, and broil the same 
as a spring chicken. Serve on a hot dish; dredge with pepper and salt, and 
butter liberally. 

Brunswick Stew. 

Three flne gray squirrels, skinned and cleaned; cut as you would 
chickens for a fricassee ; one-half pound lean ham ; one onion, sliced ; corn, 
cut from twelve ears; six large tomatoes, pared and sliced, or one quart can ; 
three tablespoonfuls of butter, rolled in flour; parsley; enough water to 
cover the squirrels; put squirrels, pork—cut up small—onion, and 
parsley in the water, and bring to a boil; when this has simmered ten min¬ 
utes, put in the corn, and stew until the squirrels are tender ; then add the 
tomatoes and cook twenty minutes ; stir in the butter and flour; simmer 
ten minutes, and pour into a large, deep dish. 

Squirrels—Fricasseed, Stewed, or Fried. 

Prepare squirrels for these dishes by the recipes for rabbits. Serve with 
currant jam or jelly. 


46 


POULTRY AND GAME. 


Deviled Chicken. 

Chop very fine any pieces of cold cooked chicken. To every pint of 
this meat allow one-ha f a pint of milk, one tablesjooonful of butter, one 
tablespoonfiil of chojiped parsley, three hard-boiled eggs, two tablespoonfuls 
of bread-crumbs, one-quarter of a nutmeg, grated, salt and cayenne to taste. 
Put the butter in a fiying-pan to melt, then add the bread-crumbs, cream, 
chicken, and seasoning; stir over the fire until it boils; then add the hard- 
boiled eggs chopped very fine. Fill individual dishes with the mixture, 
sprinkle lightly with bread-crumbs, and brown it in a quick oven. 

Chaud Fkoid of Chicken. 

One cold roast chicken, one tablespoonful of flour, one tablespoon¬ 
ful of butter, one-half pint of milk or cream, salt and. pepper to 
taste. Strip the skin carefully from the chicken, and cut the meat 
into pieces, about an inch and a half long and an inch wide. Now 
put the butter in a frying-pan to melt, add to it the flour; mix until smooth ; 
add the milk, stir continually until it boils and thickens; add salt and pep¬ 
per. Into this sauce dip each piece of chicken, and place the pieces on a 
dish, one not touching the other. Stand away until very cold. When cold, 
arrange the pieces nicely on a dish, sprinkle them with a little parsley 
chopped very fine, garnish with aspic jelly and parsleyq and serve. 

Feied Tdkkey. 

Cut in neat pieces the remains of the turkey, make a batter of beaten 
eggs and fine bread-crumbs, seasoned with pepper, salt, and nutmeg, add a 
few sprigs of parsley ; dip the pieces into this and frv them a light brown. 
Take a good gravy, and flavor with mushroom or other catsup, and pour 
over them. A very nice breakfast dish. 




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MEATS. 


BEEF. 

« 

Roast Beef. 

It is very necessary when roasting beef to have the oven well heated 
when the beef is first put in as this causes tlie pores to close up quickly, and 
prevents the juices from escaping. Wipe it thoroughly with a clean wet 
towel. Lay it in a dripping-pan, and baste it well with butter. Set it in 
the oven. Baste it frequently with its own drippings, which will make it 
brown and tender. Season with salt and pepper when partly done, as it 
hardens any meat to salt it when raw, and draws out its juices; then dredge 
with sifted flour which gives it a frotliy appearance. Roast fifteen minutes 
to every pound if you like your meat rare. If well done, tw^enty minutes. 
Remove the beef to a heated dish, set where it will keep hot; then skim the 
drippings from all fat, add a tablespoonful of sifted flour, a little pepper and 
a teacupful of boiling water. Boil up once and serve hot in a gravy boat. 
The best pieces for roasting are the sirloin, ribs, and pin-bone. 

Yoekshire Pudding, 

This is a very nice accompaniment to a roast of beef; one pint of milk, 
four eggs, white and yolks beaten separatel}'’, one teaspoonful of salt, and 
two teaspoonfuls of baking powder sifted through tw'o cups of flour. Mix 
very smooth, about the consistenc}’’ of cream. Put in your roast, so it will 
be done half an hour or forty minutes before dishing up. Take it from the 
oven, set it where it will keep hot. In the meantime have this pudding pre¬ 
pared, grease two common biscuit tins, pour half of the pudding into each, 
set them into the hot oven, and keep them in until the dinner is dished up; 
take these puddings out at the last moment and send to the table hot. This 
I consider much better than the old way of baking the pudding under the 
meat. 



48 


MEATS. 


Beef a la Mode. 

From a fine round of fresh beef, take the bone and cut away the fat. 
For a round weighing ten pounds make a seasoning or stuffing in the follow¬ 
ing proportions: Half a pound of beef suet; half a pound of grated 
bread-crumbs; the crumbled yolks of three hard-boiled eggs; a large bun¬ 
dle of sweet marjoram, the leaves chopped ; four onions, minced small; a 
large tablespoonful of mixed mace, powdered. Season lightly with salt and 
cayenne. Stuff this mixture into the place from whence 3^ou took out the 
bone. Make numerous deep cuts about the meat, and stuff them also. 
Skewer the meat into a proper shape, and secure its form by tying it round 
with tape. Put it into a clean tin oven or bake-pan, and pour over it two 
tablespoonfuls of hot water. Put on the lid, and bake the beef slowly for 
five or six hours, or till it is thoroughly done all through. If the meat is to 
be eaten hot, skim all the fat from the gravy, into which, after,it is taken 
off the fire, stir in the beaten yolk of two eggs. If onions are disliked, you 
can omit them and substitute minced oysters. 

A Pot Roast. 

Place a nicely trimmed brisket of beef over a good fire. Brown on one 
side then turn and brown on the other. Add one pint of boiling water, 
cover the pot and let cook slowly. Add salt when meat is half done. Cook 
fifteen minutes to a pound. Add no more water as there should be enough 
fat to finish cooking it. Make a brown sauce from the fat in pot after re¬ 
moving the meat. 

To Pan a Beefsteak. 

When not convenient to broil a steak, heat an iron pan very hot, put in 
the steak, turn it from side to side over a very hot fire for about fifteen 
minutes. Serve on a hot plate, seasoned the same as broiled steak. 

Broiled Beefsteak. 

To cook a beefsteak, have a nice bright fire and broil as quickly as pos¬ 
sible, without burning; if the coals blaze from the drippings, sprinkle on a 
little salt, which will instantly extinguish the flames. The steak should be 
three quarters of an inch thick, should be turned constantly while broiling, 
and should not cook over three minutes; butter and salt after taking up. 
This should be served very hot on a hot platter. 

Smothered Beefsteak. 

Take a thin slice of steak three inches wide and five inches long from 
the upper part of the round and wipe it dry. Prepare a dressing, made 


MEATS. 




49 


from cupful of fine bread-crumbs, half a teaspoonful of salt, pepper, a table¬ 
spoonful of butter, half a teaspoonful of sweet marjoram, the same of pow¬ 
dered summer savory, and enough milk to make it a stiff mixture. Spread 
it over the meat, roll it up carefully and tie with a string. Now fry a few 
thin slices of salt pork in the bottom of a frying pan, and into the fat that 
has fried out of this pork, place this roll or rolls of beef, and brown it on 
all sides, turning it until a rich color all over, then add half a pint of water, 
and stew until tender. A slice of onion may be chopped fine and added to 
the dressing if liked. When cooked sufficiently, take out the meat, thicken 
the gravy, and turn over it. To be carved by cutting crosswise, in slices, 
through beef and stuffing. 

Beefsteak and Onions. 

Broil the steak in the usual way, fry a dozen onions cut in slices nice and 
brown in a little beef drippings or butter. Dish the steak and lay the 
onions thickly over the top. Cover and let stand five minutes before send¬ 
ing to the table very hot. 

Beef Croquettes. 

Put two cups of cold cooked meat, chopped fine ; yolks of two eggs, 
one tablespoonful of butter, two tablespoonfuls of bread-crumbs, quarter of 
a nutmeg, grated; one teaspoonful of onion juice, salt and pepper to taste, 
into a frying-pan, and stir over the fire until thoroughly hot, turn out 
to cool, and when cold, form into small balls or pyramids, dip first in beaten 
egg, then in bread-crumbs, and fry in boiling oil or fat. 

Hamburger Steak. 

Take a pound of lean round steak, chop it very fine ; it cannot be 
chopped too fine. Also chop a small onion quite fine, and mix well with the 
meat. Season with salt and pepper ; make into small flat cakes or into one 
large flat cake. Fry brown in a frying-pan, with butter and lard mixed. 
Garnish with celery top around the edge of the platter and slices of lemon 
on the top of the meat. Or they may be broiled same as a plain steak, sea¬ 
soned with salt and pepper, and spread with butter. 

Hash on Toast. 

To every pint of cold meat cut in dice allow one tablespoonful of but¬ 
ter, one tablespoonful of flour and a half-pint of boiling water. When the 
butter is a nice brown add the flour; mix well; add the water and stir until 
it boils; now add the meat, salt and pepper. Let simmer for fifteen minutes. 
4 


50 


MEATS. 


Toast squares of bread, butter them, and place on a hot dish. Put the meat 
on the toast, and pour the sauce around it. 

Plain Hash. 

One cup meat chopped fine, two cups hot mashed potatoes, salt, pepper, 
one-third cup boiling water, one teaspoonful butter, onion juice. Put the 
mixture in a frying-pan. S^^read smoothly, cover and set back where the 
hash will brown slowly. Cook about one half hour. Fold like an omelet. 

Toad in the Hole. 

Cut into dice one pound of round steak or cold cooked meat. Beat one 
egg very light and add to it one pint of milk; add this a little at a time to 
one cup of flour being careful to rub out all lumps. Add one half tea¬ 
spoonful salt. Butter a dish, put in the meat, season it with a little salt and 
pepper. Pour the batter upon it and bake one hour in a moderate oven. 
Serve hot. 

To Roast Beef Heart. 

Wash carefully and open enough to take out the ventricles and soak 
three hours until every drop of blood is discharged. Wipe dry and stuff 
with dressing, as for chicken. Roast it two hours. Serve with brown sauce. 
It is nice hashed, served with currant jelly. 

Stewed Kidneys. 

Be sure that the kidneys are perfectly fresh. Split them in halves; 
trim off the sinews and fat that are inside with a sharp-pointed knife. Now 
cut the kidneys into small pieces, put in a stewing-pan, cover with cold 
water, and bring slowly almost to boiling point. Drain this water off, cover 
with fresh cold water, and heat again. Do this three times, each time being 
careful that it does not boil, or the kidney will be hard and tough. Put one 
tablespoonful of butter in a frying-pan, and stir until a nice brown ; then 
add one tablespoonful of flour and a half-pint of stock or boiling water. 
Stir constantly with a wooden spoon until it boils. Add one tablespoon¬ 
ful of Worcestershire sauce, one tablespoonful of walnut catsup', salt and 
pepper, and the kidney. Stir again until the kidney is thoroughly heated, 
and serve immediately. 

Kidney (Terrapin Style). 

Prepare the kidney the same as for stewing. Put one tablespoonful of 
butter in the frying-pan; when melted, add to it one tablespoonful of flour, 


MEATS. 


51 


mix, add a half-pint of milk, stir constantly until it boils ; add the kidney; 
salt, and pepper to taste. Stir with a wooden spoon until the kidney is 
thoroughly heated. Take from the fire, add the yolk of one egg, and a 
tablespoonful of chopped parsley. Serve immediately. Liver may be dressed 
in the same way. 


Liver and Bacon. 

Cut-one half pound liver into thin slices, and scald it; wipe it dry. 
Cut one-fourth pound of bacon in thin slices, put it in a frying-pan and fry 
until brown. Remove to a hot plate. Put salt, pepper, and flour on the 
slices of liver and cook them in the bacon fat. When brown put them on 
the plate with the bacon, and prepare a gravy by adding the flour to the fat 
in the pan, add a cup of boiling water, when seasoned, pour around the liver 
and bacon, and serve. 


To Boil Corned Beef. 

Wash well and put on to boil in cold water. Let it simmer thirty min¬ 
utes to each pound. If served cold, allow it to cool in the water in which 
it was boiled. 

Beef Scrapple. 

Take a piece of neck and shin bone; cover with water: boil until the 
meat falls entirely from tlie bone; take out and put the water that remains 
through a colander to remove all pieces of meat and bone. While picking 
the meat to pieces and freeing it from all fat and gristle, have your liquor 
boiling and let boil down to sufiicient quantity to barely cover the shredded 
beef. Add the meat and let boil up briskly. Season with salt and pepper. 
Dip out in pans and set away to cool. To prepare it for the table cut a 
portion out of the pan, put in skillet, or spider, with a half teacupful of 
water. Put on the back of stove till the meat is melted down. Push on 
front and let boil up. Add a pint of good milk, thickened with a table¬ 
spoonful of flour. Let boil and serve very hot.— R. B. P. 

To Cure Beef Rounds. 

Make a brine of Liverpool salt and water to bear an egg. Then add one 
teacupful of brown sugar and one teaspoonful of saltpetre to every twenty 
pounds of beef. Have enough brine to cover and put a weight on the meat. 
Let remain in the pickle two weeks—take out and dry.— R. B. P, 


62 


MEATS. 


White Puddings. 

To a pint of grated suet add one quart of flour. Season with salt and 
pepper to taste. Make bags out of cheese-cloth three inches wide and eight 
inches long and fill with the dry mixture. Tie loosely, leaving room for the 
pudding to swell, put in a boiler of boiling water and boil three hours. 
Hang in dry cool place until wanted for use, when you boil one a half hour. 
It is a safe plan when making the puddings to tie a little of the mixture 
in a cloth and boil a little while to taste if properly seasoned, before bagging 
it all. One of these makes a nice breakfast dish if served very hot on a hot 
dish.— R. B. P. 


Rolled Beefsteak. 

Take a round of beefsteak, cut thin, take all the bone and fat from it. 
Make a stuffing as for chicken and spread all over it. Roll tightly and tie 
with a string. Roast twenty-five minutes to every pound in a baking-pan 
in which you have put any pieces of suet trimmings from the steak and a 
half cup of water. Serve with Brown Sauce.— R. B. P. 

Savory Beef or Veal. 

Three and a half pounds of uncooked meat, pounded and chopped. Take 
out all the strings and add to it six square soda crackers rolled fine, butter 
the size of an egg, warmed but_not melted; six tablespoonfuls of sweet cream, 
three eggs broken over the meat, one whole nutmeg grated, four teaspooii- 
fuls of salt, two teaspoonfuls of black pepper, and one tablespoonful of sweet 
marjoram. Knead the mixture well with the hands, make it in two rolls 
about the size of a beef’s tongue; press it very closely into the rolls—and 
bake them one and one-half hours, basting well with butter and water. 

Dried Beef with Cream. 

Shave the dried beef very thin. Put in a frying pan with a little water. 
Let the water boil away and stir while the meat browns. Pour on a cup of 
milk or cream thickened with flour. Add a little pepper, stir until it boils, 
and serve immediately. A nice breakfast dish. 

Frizzled Beef. 

Shave off slices of dried beef, cover with cold water, put them in a 
frying-pan, set it on the back of the range, and let it come to a very slow 
heat; allowing it time to swell out to its natural size, but not to boil. Stir 
it up, and if very salty drain off the water. Melt one tablespoonful of sweet 


MEATS. 


53 


butter in the frying-pan, and add the wafers of beef. When they begin to 
frizzle or turn up, break over them three eggs; stir until the eggs are 
cooked; add a little pepper, and serve on buttered toast. 

Tripe. 

Tripe is the large stomach of the ruminating animals, and should be 
scalded in boiling water sufficiently to loosen the inside coating, when it will 
easily scrape off. Wash it well through several boiling waters, then put it 
into cold water and soak overnight. Scrape again until white and clean. 
Place it in a stewpan, cover with cold water; add one onion, a sprig of 
parsley, twelve whole cloves, and twelve pepper-corns. Simmer gently for 
six hours, and it is ready to use in any way. It is usually sold in cities 
cleaned, but not boiled. 

Soused Tripe. 

Cut two pounds of boiled tripe (honeycomb) into pieces about two 
inches long and one inch wide. Put eighteen cloves, twelve pepper-corns, 
one pint of vinegar, one blade of mace, eighteen whole allspice, one half tea¬ 
spoonful of salt and one small onion in a porcelain kettle to boil. Put the 
tripe in a glass or stone jar and pour the boiling vinegar over it. Stand 
away for a couple of days and it is ready for use. It will keep for two or 
three weeks. 

Mutton and Lamb. 

The fat on good mutton is white, hard and clear; the lean bright red, 
firm, and juicy, and the leg bones nearly white. In roasting it should not 
be salted at first as it tends to draw out too much of the blood or juices. 
The leg, shoulder, and loin make nice roasting pieces; the breast and neck 
are used for soups and stews; the loins are also cut into loin and French 
chops. 

Roast Quarter of Lamb. 

Take a nice hind-quarter, remove some of the fat that is around the 
kidney, skewer the lower joint up to the fillet. Let it heat through slowly, 
in a moderate oven, then dredge it with salt and flour; quicken the fire, put 
a pint of water into the dripping-pan, with a teaspoonful of salt. With this 
liquor baste the meat occasionally. Lettuce", green peas, and mint sauce are 
nice served with this roast. Roast fifteen to twenty minutes to each pound. 

Stewed Lamb with Green Peas. 

Put two pounds of lamb into a stew-pan and cover with hot water; 
after fifteen minutes skim and add a little pepper and salt, then let the 


64 


MEATS. 


meat stew for one and one-half hours; now add some boiling water (to make 
gravy) ; add your green peas ; let these cook about twenty minutes ; stir 
up one tablespoonful of flour into one-half cupful of milk and mix wflth the 
stew ; let this cook two minutes. Serve with mint sauce. 

Breast of Lamb with Asparagus Tops. 

Cut into small pieces a breast of lamb after removing the skin and part 
of the fat. Sprinkle a little flour over them and brown nicely in a stew- 
pan with an ounce of butter. Cover the meat with warm water, add one 
bunch of parsley, two button onions, simmer until the meat is cooked ; 
skim off the fat, take out the onions and parsley, and mince the latter 
finely; return it to the gravy with one pint of the tops of boiled asparagus, 
add salt and pepper, simmer a few minutes longer, and serve. Canned aspara¬ 
gus may be used when the fresh vegetable is out of season. 

Ragout of Mutton. 

Cut cold mutton or lamb into pieces about one inch square. Put one 
tablespoonful of butter into a frying-pan, and, when very brown, add one 
tablespoonful of flour; mix ; add a half-pint of stock or water, stir constantly 
until it boils, then add salt and pepper to taste, and a tablespoonful of 
Worcestershire sauce and a tablespoonful of mushroom catsup. Now add 
one pint of the mutton, and simmer gently for fifteen minutes, until the mut¬ 
ton is thoroughly heated. Add one tablespoonful of current jelly if liked. 
Send to the table very hot. 

Irish Stew. 

Put two pounds of mutton cutlets or chops, and four pounds good po¬ 
tatoes, peeled and sliced, in alternate layers in a large saucepan or stewpan, 
season to taste with pepper and salt, and a finely shredded onion, if liked ; 
add a pint of cold water, and simmer gently for two hours. Serve very 
hot. Dumplings may be used if liked. 

Scalloped Mutton. 

Cut cold cooked mutton into small pieces. Put a layer of bread-crumbs 
on the bottom of a shallow dish, then a layer of mutton then gravy. Mois¬ 
ten bread crumbs in melted butter and spread over the top. Bake until the 
crumbs are browm. 

Mutton Stew. 

Two pounds neck of mutton, two quarts cold water, one-quarter cup 
each of carrot, turnip, onion and celery, two tablespoonfuls of butter or drip- 


MEATS. 


65 


pings, one tablespoonful of flour, salt and pepper, one tablespoonful chopped 
parsley and one-half cup pearl barley. Pick over the barley. Soak it in cold 
water several hours or overnight. Wipe the meat with a damp cloth. Re¬ 
move fat and skin. Scrape the meat from the bones. Cut in one-half inch 
dice. Put the bones on to boil in one pint cold water and the meat in three 
pints cold water. When the latter boils add the barley. Cut the vegetables 
into one-quarter inch dice, fry them five minutes in one tablespoonful of the 
drippings, add the meat. Simmer three or four hours or until the meat and 
barley are tender. Strain the water in which the bones have been simmered. 
Cook one tablespoonful butter or drippings in a sauce pan with one table¬ 
spoonful flour, and the strained water gradually, and stir into the broth. 
Add salt, pepper, and parsley. Simmer ten minutes. Serve without strain¬ 
ing. 

Veal. 

When veal is too young it is not wholesome. The flesh should be firm 
and pink—but if too young it will have a bluish tinge. 

Roast Fillet of Veal. 

Take the bone from a nice fillet and fill up the space with stuffing, and 
also put a good layer under the fat. Make it a good shape by drawing the 
fat round, and tie it up with tape. It should have careful attention and 
frequent basting with butter that the fat may not burn. After taking 
it up pour melted butter over it; serve with ham or bacon, and fresh cu¬ 
cumbers, if in season. Veal, like all other meat, should be well washed in 
cold water before cooking and wiped thoroughly dry with a clean cloth. 
Cold fillet of veal is very good stewed with tomatoes and an onion or so. The 
fat of a loin should be covered with greased paper to prevent it burning, a 
fillet, also, should have on the caul until nearly done. Roast from three to 
four hours, according to the size. 

Fkicasseed Veal. 

Fry the veal in a little butter for fifteen minutes. Then add enough 
water to cover the meat and simmer till done. Thicken the liquor same as 
for fricasseed chicken. 

Roast Loin of Veal. 

Wash, wipe, and place it in a baking-pan, and dredge it with pepper. Put 
a teaspoonful of salt and cup of water in the pan, and place in a very quick 
oven for fifteen minutes ; then cool the oven somewhat, and roast slowly for 


56 


MEATS. 


fifteen minutes for every pound of veal, basting frequently, at first with the 
water in the pan, and afterward with its own gravy. Veal must be well 
done to be eatable. When done, make a gravy the same as for roast beef. 

Veal Cutlets Breaded. 

The cutlets should be as thin as possible, cover with boiling water, and 
let stand one minute ; then drain, and wipe dry. Cut into small pieces and 
dip first in beaten egg and then in bread-crumbs which have been seasoned 
with salt and pepper. Put two tablespoonfuls of drippings in a frying-pan; 
when hot, fry ivell the cutlets first on one side and then on the other. Dish, 
and serve with brown gravy as with roast beef. 

Veal Loaf, 

To three pounds of lean rare veal, take one pound of salt pork chopped 
fine and one cup of cracker crumbs, three eggs beaten light, pepper and salt. 
Mix well and make into a loaf. Slap it so as to make it solid, put it in a 
covered pan, sprinkle with cracker dust over the top and dots of butter. 
No water. Bake two hours. 


Veal Croquettes. 

Mince a coffee cup of cold veal in a chopping bowl, adding a little cold 
ham, and two or three slices of onion, a pinch of mace, powdered parsley and 
pepper, some salt. Let a pint of milk or cream come to the boiling point, 
then add a tablespoonful of cold butter, then the above mixture. Beat up 
two eggs and mix with a teaspoonful of corn-starch or flour, and add to the 
rest; cook it all about ten minutes, stirring with care. Remove from the 
fire, and spread it on a platter, roll it into balls, when cooled flatten each ; 
dip them in egg and bread-crumbs, and fry in a wire basket, dipped in hot 
lard. 

Veal Potpie. 

One knuckle of veal, one teaspoonful of salt, one half cup of lard, 
one small onion, one quart of sifted flour, two teaspoonfuls of baking- 
powder, one-half pint of milk, three pints of water. Put the water in a 
stewpan, add the knuckle, onion, and salt; simmer for an hour and a quarter. 
There must be at least two-thirds of a quart of liquor when the meat is 
done; if it has evaporated, add hot water to make that quantity. Put the 
flour into a bowl, add the salt, then rub in the lard; add the baking- 
powder, mix, and moisten with the milk. Roll out on a board, cut with a 
round cutter, and place over the top of the meat; cover the stewpan and 
boil fifteen minutes. 


MEATS. 


67 


Calf’s Head Cheese. 

Boil a calfs head in water enough to cover it, until the meat leaves the 
bones, then take it with a skimmer into a wooden bowl or tray; take from 
it every particle of bone; chop fine; season with a heaping tablespoonful of 
salt, a teaspoonful of pepper, and a tablespoonful of finely chopped sweet 
herbs ; lay a cloth in a colander, put the minced meat into it, then fold the 
cloth closely over it, lay a plate over, and on it a gentle weight. When cold 
it may be sliced thin for supper or sandwiches. Spread each slice with made 
mustard. 


Sweetbreads. 

Soak an hour in cold water soon as you buy them; trim off all fat 
and parboil fifteen minutes in porcelain or granite saucepan, add a teaspoon¬ 
ful of salt. Tlien put in cold water ; draw off any skin or rough pieces and 
^remove the link pipes. Cut in thin slices. Be sure and use a silver knife 
in cutting. 

Sweetbreads Fried. 

Prepare them as above; dip them first in eggs, then in bread-crumbs 
and fry in boiling fat or broil. 

Sweetbreads au Jus. • 

Two pairs of sweetbreads, one bay leaf, one tablespoonful of butter, 
one slice of onion, one clove, one sprig of parsley, one small head of cauli¬ 
flower. Parboil the sweetbreads. Put the butter in a frying-pan, add the 
onion, bay leaf, clove, parsley, and sweetbreads; cover the pan and stand it 
in a hot oven, basting with the butter, and baking for thirty minutes. Boil 
the cauliflower, break it apart in the little branches, and put it around a 
lieated dish. Take the sweetbreads from the oven, add four tablespoonfuls 
of stock, boil up once. Dish the sweetbreads in the centre of the cauli¬ 
flower, turn the gravy over them through a strainer and serve. 

Pork. 

The best parts and those usually used for roasting are the loin, the leg, 
the shoulder, the sparerib, and the chine. The hams, shoulders and middlings 
are usually salted, pickled and smoked. Pork requires more thorough cook¬ 
ing than most meats ; if the least underdone it is unwholesome, and it 
should never be eaten by persons of weak digestion or by children. The 
flesh should be Arm, smooth and of a pale red color, the fat firm and white. 



58 


MEATS. 


Roast Loin of Pork. 

Score the skin with a sharp knife in stiips about a quarter of an inch 
apart; place it in a dripping-pan with a very little water under it, and a tea¬ 
spoonful of salt. Place in hot oven and baste frequently for the first 
twenty minutes, then cook more slowly. If it is very lean, it should be 
rubbed with fresh lard or butter when put into the pan. A stuffing might 
be made of bread-crumbs, chopped sage and onions, pepper, and salt, and 
baked separately on a pie dish; this method is better than putting it in the 
meat, as many persons have a great aversion to its flavor. A loin weighing 
about six pounds will roast in two hours; allow more time if it should be 
very fat. Make a gravy with flour stirred into the pork drippings. Serve 
with apple sauce, pickles, or horse-radish. 

Roast Leg and Shoulder of Pork. 

The leg and shoulder may be roasted the same as a loin,—roasting 
twenty-five minutes to every pound. 

Pork Chops. 

Dust the chops with salt, pepper, and flour; fry in a tablespoonful of 
hot dripping until a nice brown, and thoroughly done. It will take about 
twenty-five minutes. Dish. Pour nearly all the fat from the frying-pan 
into your dripping-pot, and to that remaining—which should be about a 
tablespoonful—add one tablespoonful of flour, and brown. Then add a 
half-pint of boiling water, let it boil up once, add salt and pepper to taste, 
and pour over the chops, or they may be served with fried apples. Steaks 
and cutlets may be fried in the same manner. 

Soused Pig’s Feet. 

After cleaning the feet and scraping them well, soak them in cold water 
three hours, then wash and scrub well. Split the feet and crack in two or 
three places. Then put them into a stewpan and just cover with cold 
water ; place over a moderate fire and boil slowly until tender. Put a half¬ 
pint of good cider vinegar, three blades of mace, one dozen whole cloves, 
and two bay leaves in a pan and boil for one minute. Season the feet with 
salt and pepper, put into an earthen basin, and pour over them the spiced 
vinegar while hot; then stand in a cold place. It will be ready for use the 
next day. 

Roast Ham. 

The most delicious way to cook ham is to boil a small pig ham, until 
the skin will peel off, then stick in cloves over the surface of the ham; 


MEATS. 69 

cover with bread crumbs, place in a dripping-pan, raising it a little from the 
pan by sticks, and bake twenty-five minutes to every pound. 

Boiled Ham. 

Soak it for an hour in cold water, then wash it thoroughly with a 
small brush. Cut with a sharp knife the hardened surface from the base and 
butt of the ham. Place it over the fire in cold water with a blade of mace, 
six cloves and a bay leaf, and let it come to a moderate boil, keeping it 
steadily at this point, allowing it to cook twenty minutes for every pound of 
meat. When the ham is to be served hot, remove the skin by peeling it off, 
place it on a platter, the fat side up, and dot the surface with spots of black 
pepper. Stick in also some whole cloves. If the ham is to be served cold, 
allow it to remain in the pot until the water in which it was cooked be¬ 
comes cold. This makes it more juicy. Serve it in the same manner as 
when served hot. Serve with asparagus, peas or cauliflower. 

Ham Patties. 

Take one pint of cold boiled ham chopped fine, mix with one quart of 
bread-crumbs, wet with half a pint of milk. Put the batter in gem pans, 
break one egg over each, sprinkle the top thickly with cracker crumbs and 
bake until brown. 

Ham Croquettes. 

Take two cups of mashed potatoes and one of ham chopped fine, two 
eggs and a little pepper. Make in the shape of croquettes; dip in egg and 
bread crumbs. Cook in boiling fat same as chicken croquettes. 

Feicatelli. 

Chop raw fresh pork very fine, add a little salt, plenty of pepper, and 
two small onions chopped fine, half as much bread as there is meat, soaked 
until soft, two eggs; mix well together, make into oblong patties, and fry 
like oysters. These are nice for breakfast; if used for supper, serve with 
sliced lemon. 

Pig’s Head Cheese. 

Prepare in the same manner as calf’s head cheese. 

Ham Balls. 

Chop one-half cup of ham very fine; boil one-half a cup of milk and 
thicken with two tablespoonfuls of bread-crumbs. Add the yolks of two 


60 


MEATS. 


eggs, a quarter of a teaspooiiful of nutmeg, same of salt, a dash of pepper, 
and a tablespoonful of parsley chopped fine. Mix well together and set to 
cool. Form into pyramids or balls when cold; dip in egg and bread crumbs 
and fry in boiling hot fat. 

Minced Ham with Eggs. 

Mix cracker crumbs with an equal quantity of finely minced lean ham. 
Moisten this mixture with a little hot water and a small piece of butter. 
Put in a baking dish. Make depressions in it. Place in each the yolk and 
white of one egg. Bake a delicate brown. Any other meat hash may be 
served in the same way. 

To Cuke Pokk. 

Take seven pounds of Liverpool salt, two ounces saltpetre, three pounds 
sugar, four gallons water to every hundred pounds of pork. Boil the 
salt and water and skim as long as scum appears. Then add the sugar and 
saltpetre. Put in a vessel to cool. Do not put in the meat till cold. Let 
it remain in the pickle six or seven weeks. 

Sausage. 

Chop fifteen pounds of lean fresh pork and five pounds of chine fat 
very fine; use a meat chopper if you have one. Mix and add four table¬ 
spoonfuls of powdered sage, two of summer savory, five ounces of Salt, two 
ounces of black pepper and two ounces of allspice. Mix thoroughly with 
the hands. Taste to see that it has the right flavor. Make into cakes, or fill 
the clean intestines of the hog. If you wish to keep them for two or three 
months put them in a stone jar or a pan, cover with melted lard and stand 
away to cool. Many like spices and herbs added to the seasoning—cloves, 
mace, sage, and summer savory. This is a matter of taste. 

Beeaded Sausages. 

Wipe the sausages dry. Dip them in beaten egg and bread-crumbs. 
Cook them in deep hot fat. Drain. Serve with a garnish of toasted bread 
and parsley. 

Fried Sausages. 

If in skins, prick them all over with a large darning needle or fork. 
Lay them in a hot frying-pan and cook until brown. Turn often. If gravy 
is wanted, stir one tablespoonful of flour into the fat in the pan, add one 
cup of milk and season to taste. Pour the sauce round the sausages. Serve 
hot. 


MEATS. 


61 


Roast IIaunch of Venison. 

To prepare a haunch of venison for roasting, wash it slightly in tepid 
water, and dry it thoroughly by rubbing it with a clean soft cloth. Lay 
over the fat side a large sheet of thickly buttered paper, and next a paste of 
flour and water about three-quarters of an inch thick ; cover this again with 
two or three sheets of stout paper, secure the whole well with twine, and 
put down to roast, with a little water, in the dripping-pan. Let the fire be 
clear and strong; baste the paper immediately with butter or clarified drip¬ 
pings, and roast the joint from three to four hours, according to its weight 
and quality. Doe venison will require half an hour less time than buck 
venison. About twenty minutes before the joint is done remove the paste 
and paper, baste the meat in every part with butter, and dredge it very 
lightly with flour; let it take a pale brown color, and serve hot with un¬ 
flavored gravy made with a thickening, in a tureen and good currant jelly. 
Venison is much better when the deer has been killed in the autumn, when 
wild berries are plentiful, and it has abundant opportunities to fatten upon 
this and other fresh food.— Windsor Hotels Montreal. 

Venison Steaks. 

It requires but a short time to broil venison steaks, and they should be 
served very hot. Heat the dish in which they are to be served; put in it a 
piece of butter, salt, and pepper, and two tablespoonfuls of melted currant 
jelly. If the steaks are half an inch thick, eight minutes will broil them. 

Put them in the heated dish and turn them once or twice in the mixture. 

» 

Serve hot on hot plates. 

Boiled Beef Tongue. 

Wash a fresh tongue and just cover it with water in the pot; add more 
water as it evaporates, so as to keep the tongue nearly covered until done— 
about four or six hours—when it can be easily pierced with a fork; take it 
out, and if wanted soon, take ofip the skin and set it away to cool. If 
wanted for future use, let cool in the liquor. A cupful of salt will do for 
three tongues, if you have that number to boil; but do not fail to keep 
water enough in the pot to keep them covered while boiling. If salt 
tongues are used, soak them over night, of course omitting the salt when 
boiling. 

Pressed Lamb. 

Take a piece of lean lamb, season and let cook until tender and the 
water has nearly cooked off. Chop the meat to a fine hash and put into a 


62 


MEATS. 


dish; pour over this the balance of the juice and press by putting a plate 
over the top and a flatiron upon this. Serve with sliced cucumbers. 

Pork Chops and Fried Apples. 

Season the chops with salt and pepper and a little powdered sage, if 
liked; dip them into bread-crumbs. Fry and put tliem on a hot dish; pour 
off part of the gravy into another pan to make a gravj^ to serve with them, 
if you choose. Then fry apples which you have sliced crosswise about two- 
thirds of an inch thick, having the core in the centre of each piece; then 
cut out the core. When they are browned on one side and partly cooked, 
turn them carefully Avith a pancake turner, and finish cooking. 

Sparerib Potpie. 

Cut the spareribs once across and then in strips three inches wide, put 
on in a kettle with enough hot water to cover, stew until tender, season with 
salt and pepper, and turn out of kettle; replace a layer of spareribs in the 
bottom, add a layer of pared potatoes (sliced thick) pieces of butter, some 
small squares of dough rolled quite thin, season again, then another layer 
of spareribs, and so on Until the kettle is two-thirds full, leaving the squares 
of crust for the last layer; then add the liquor in which the spareribs were 
boiled, and hot water if needed, cover, boil half to three-quarters of an hour, 
being careful to add hot water so as not to let it boil dry. If, after taking 
up, there is not sufficient gravy, add hot water and flour and butter rubbed 
together ; season to taste, and serve. 

Suitable Accompaniments to Meats. 

With roast beef: tomato sauce, grated horse-radish, mustard, cranberry 
sauce, pickles. 

With roast pork: applesauce. j-™ 

With roast veal: tomato, mushroom and onion sauce. 

With roast mutton : currant jelly, caper sauce. " 

With boiled mutton : onion sauce, caper sauce. 

With boiled fowls: bread sauce, onion sauce, lemon sauce, jellies. Also 
cream sauce. 

With roast lamb : mint sauce. 

With roast turkey: cranberry sauce, currant jelly, 03'ster sauce. 

With venison or wild ducks: cranberry sauce, currant jelly. 

With roast goose: apple sauce, cranberry sauce, grape or currant jelly. 

With boiled fresh mackerel: stewed gooseberries. 


MEATS. 


63 


With boiled blue fish: white cream sauce, lemon sauce. 

With broiled shad; mushroom sauce, parsley or egg sauce. 

With fresh salmon : green peas, cream sauce. 

Pickles are good with all roast meats, and in fact are suitable accom¬ 
paniments to all kinds of meats in general. 

Spinach is the proper accompaniment to veal; green peas to lamb. 


SAUCES AND DRESSINGS. 


To Brown Flour. 

Spread flour upon a tin pie-plate, set it upon the stove or in a very hot 
oven, aud stir continually after it begins to color, until it is brown all 
through. Keep it always on hand; put away in glass jars covered closely. 
It is excellent for coloring and thickening many dishes. 

Drawn Butter Sauce. 

Take two tablespoonfuls of butter and mix well with two teaspoonfuls 
of flour. Put in a saucepan with one-half pint of water ; cover and set in a 
larger saucepan filled with boiling water. Shake it till thoroughly melted ; 
take it off as soon as it comes to a boil. Season with salt and pepper. If 
you set it on too hot a fire, it will be oily. If the butter and flour are not 
well mixed, it will be lumpy. Serve with asparagus, boiled fish, etc. 

Cream Sauce. 

Mix one tablespoonful of flour in one tablespoonful of melted butter ; 
then add a half-pint of cream or milk. Stir continually until it boils. Add 
salt and pepper and use at once. This is nice served with lobster chops, 
sweetbreads, etc. 

Egg Sauce. 

Chop two hard-boiled eggs quite fine, the white and yolks separatel}', 
and stir them into a cream sauce before serving. This is used for boiled fowls 
and boiled fish. For the former, you can add some minced parsley ; for the 
hitter, chopped pickles, capers, or nasturtium seed. For boiled beef, a small 
shallot minced fine. 

Mint Sauce. 

Chop the mint very fine, put in a gravy boat, and to three tablespoon¬ 
fuls of mint put two of white sugar ; add salt and pepper, then pour over it 
C64) 



SAUCES AND DRESSINGS. 


65 


six tablespoonfuls of good cider, little by little. The sauce should be made 
some time before it is to be used, so that the flavor of the mint may be well 
extracted. Serve with roast lamb or mutton. 

AVhite Sauce. 

Add one tablespoonful of flour to one tablespoonful of butter; then add 
one-half pint of white stock and stir continually until it boils. Season to 
taste. 

Onion Sauce. 

After making a White Sauce or Cream Sauce add one dozen small 
onions that have been boiled in water with a teaspoonful of salt, drained, 
and put through a sieve. Let it boil up once, and it is ready for use. Fine 
with boiled fowl. 

Mushroom Sauce. 

Wash a pint of small button mushrooms, remove the stems and outside 
skins, stew them slowly in veal gravy or milk or cream, adding an onion, 
and seasoning with pepper, salt and a little butter rolled in flour. Their 
flavor will be heightened by salting a few the night before, to extract the 
juice, or make a Cream Sauce, add a cup of canned mushrooms chopped 
fine. Then simply heat the mixture. Do not cook it, for cooking toughens 
the mushrooms. 

Brown Sauce. 

One-quarter pound of bacon, one tablespoonful of flour, one tablespoon¬ 
ful of Worcestershire sauce, one-half pint of stock, one tablespoonful of 
mushroom catsup, salt and pepper to taste. Slice the bacon, put it in a 
fiying-pan, and fry out all the fat. Take out the bacon, add the flour, stir 
until smooth ; add the stock, stir continually until it boils ; add the Worces¬ 
tershire sauce, mushroom catsup, salt and pepper; take from the fire, and 
serve. 

Currant Jelly Sauce. 

Make brown sauce, and add to it four tablespoonfuls of currant jelly ; 
let it boil up once, and it is ready to use. This is served with game. 

Oyster Sauce. 

Boil a pint of oysters in their own liquor one minute, or until they be¬ 
gin to ruffle. Skim out the oysters into a warm dish, put into the liquor a 
5 


66 


SAUCES AND DRESSINGS. 


teacup of milk or cream, one tablespoonful of butter rubbed to a smooth 
paste with a tablespoonful of flour. Boil up and then add the oysters, 
chopped into dice. Season. Oyster sauce is used for fish, roast turkey, 
chickens and boiled white meats of most kinds. 

Shad Roe Sauce. 

After washing two shad roes in cold water, put them in a saucepan 
with one teaspoonful of salt and cover with boiling water. Cover and sim¬ 
mer gently for fifteen minutes. When done, remove the outer skin, and 
mash fine. Make a white sauce and add the roe, quietly. Boil up once and 
it is ready for use. Serve with baked shad. 

Fish Sauce. 

Make one-half pint of drawn butter, add one teaspoonful of tomato 
catsup or Worcestershire sauce, a little salt, and three hard-boiled eggs 
chopped fine. Very nice poured over boiled fish. 

Tomato Sauce. 

Put a quart can of tomatoes over the fire in a stewpan, with one slice 
of onion, a bay leaf, and two cloves, a little pepper and salt; simmer about 
twenty minutes; them remove from the fire and strain it through a sieve. 
Now melt in another pan an ounce of butter, and as it melts, sprinkle in a 
tablespoonful of flour; stir it until it browns and froths a little. Mix the 
tomato pulp with it, and it is ready for the table. Excellent for mutton 
chops, roast beef, etc. 

CuERY Sauce. 

One tablespoonful of butter, one of flour, one teaspoonful of curry 
powder, one large slice of onion, one large cupful of stock, salt and pepper 
to taste. Cut the onion fine, and fry brown in the butter. Add the flour 
and curry powder. Stir for one minute, add the stock and season with tlie 
salt and pepper. Simmer five minutes; then strain and serve. This sauce 
can be served with a broil or saute of meat or fish. 

Horse-eadish Sauce. 

One tablespoonful of grated horse-radish, one teaspoonful of prepared 
mustard, one teaspoonful of sugar, and four teaspoonfuls of vinegar. Mix 
thoroughly and serve with cold roast meat. 




SAUCES AND DRESSINGS. ' 67 

« 

Parsley Sauce. 

« 

Pick free from stems, wash and dry in a cloth, a handful of parsley; 
throw it into plenty of boiling water, with salt; let it boil one minute, then 
drain it. Chop it fine and add to drawn butter a few minutes before tak¬ 
ing lip. *■ 


Lobster Sauce. 

Chop fine one cup of boiled lobster, and if there be any coral rub it to 
a smooth paste with a tablespoonful of butter. Make a Drawn Butter, add 
the lobster and coral; return to the fire and cook five minutes, stirring con¬ 
stantly. Serve with fish. 

■ ■ r I* ■ 

/ - . Olive Sauce. 

Pare one dozen queen olives around and around and then throw them 
in boiling water for fifteen minutes. Make a brown sauce, add the drained 
olives and let simmer for ten minutes. Salt and pepper. This is nice served 
with beef steak or roast fowl. 

Caper Sauce. 

Chop the capers a little, unless quite small; make a teacup of drawn 
butter, add the capers, with a large spoonful of the juice from the bottle in 
which they are sold; let it just simmer, and serve in a tureen. Nasturtiums 
resemble capers in taste, though larger, and maj^ be used, and, in fact, are 
preferred by many. When used as capers they should be chopped more. 
If neither capers nor nasturtiums are at hand, some pickles chopped up 
form a very good substitute in the sauce. 

Prepared Mustard. 

Take three teaspoonfuls of ground mustard, one of flour (two if the 
mustard seems very strong), half a teaspoonful of sugar; pour boiling water 
on these and mix into a smooth, thick paste; when cold add vinegar to 
make thin enough for use, and serve with salt. 

Celery Sauce. 

Scrape _the outside stalks of celery and cut in pieces an inch long, let 
stand in cold water a half hour, then put in boiling water enough to cover, 
and cook until tender; drain off water and dress with butter, salt, and milk 
or cream, thickened with a little flour: Or, make a dressing by adding to a 
cup of milk, the well beaten yolks of two eggs, a bit of butter, and a little 


68 


SAUCES AND DRESSINGS. 


salt and pepper or grated nutmeg; bring just to boiling point, and pour over 
the stewed celery. Nice with roast duck. 

Ceanberry Sauce. 

One quart of cranberiies, two cupfuls of sugar and a pint of water; 
wash the cranberries, put on the fire with the water in a covered saucepan, 
and do not stir the fruit, but occasionally shake the vessel, or apply a gen¬ 
tler heat if in danger of sticking or burning. If attention to these particu¬ 
lars be given, the berries will retain their shape to a considerable extent, 
which adds greatly to their appearance on the table. Boil from five to seven 
minutes, remove from fire, turn into a deep dish and set aside to cool. Or, 
for strained sauce, one and a half pounds of fruit should be stewed in one 
pint of water Until quite soft, then strained through a fine wire sieve, and 
three-quarters of a pound of sugar thoroughly stirred into the pulp thus 
obtained. Let boil a few minutes ; after cooling it is ready for use. When 
to be kept for a long time without sealing, more sugar may be added, but 
its too free use impairs the peculiar cranberry flavor. 






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SALADS. 


It is almost impossible to give exact quantities in making salads owing 
to the great diversity of tastes. Everything used in the making of a salad 
should be of the freshest material. To preserve the crispness of celery, 
lettuce, and cabbage throw them in cold water—ice-water is best—for an 
hour. Never mix any salad with the dressing until ready to serve it. In 
preparing these dressings, use a silver or wooden fork, a large soup plate, 
which should be very cold, and the best olive oil, cayenne or white pepper, 
and good vinegar or lemon juice. Cream and melted butter may be used in 
the place of oil, and is a fairly good substitute. Use very cold dishes to 
serve it on and if garnished prettily makes a very attractive as well as one 
of the most wholesome dishes on the table. 

Mayonnaise Dressing. No. 1. 

Yolks of two eggs well beaten, two small mustardspoonfuls of yellow 
mustard, one-half teaspoonful of salt or more, one tablespoonful of flour, 
small pinches of sugar and cayenne pepper. Rub all together until light. 
Add one-half cup of sweet milk (sour cream is better), and one-half cup of 
vinegar (if vinegar is very strong dilute with water). Put over fire until it 
comes to a boil, stirring constantly to keep smooth. Take from the fire and 
while hot add butter the size of a large egg. Stir until melted, and when 
cool, if liked, add salad oil to taste. This dressing, if covered closely in a 
jar or tumbler, will keep in a cold place one week. It may be varied by 
adding tarragon vinegar, whipped cream or onion juice. 

Mayonnaise Dressing. No. 2. 

Yolk of one hard boiled egg, mash smooth, then add one raw yolk; 
after these are well beaten together add slowly three tablespoonfuls of olive 
oil, then one teaspoonful of mustard mixed in one tablespoonful of vinegar, 
pepper and salt to taste ; keep stirring slowly until it thickens to a jelly. 
This will keep in a cool place several days. Thin with cream the quantity 
to be used at a meal. 


(69) 



70 


SALADS. 


Plain Fkench Dressing. 

A plain French dressing is made of three tablespoonfuls of oil to one of 
vinegar, one heaping saltspoonful of salt, one even saltspoonful of pepper, 
mixed with a little cayenne. 

Dressing for Cold Slaw (Cabbage Salad.) 

Beat up two eggs, with one tablespoonful of sugar, add a piece of butter 
the size of a walnut, one teaspoonful of salt, one teaspoonful of mustard, 
one half cup sour cream, a little pepper, and lastly two tablespooufuls of 
vinegar. Put all these ingredients into a dish over the fire, and cook like a 
soft custard. This is sufficient dressing for one quart of cut cabbage. 

Red Vegetable Salad. 

One pint of cold boiled potatoes, one pint of cold boiled beets, one pint 
of uncooked red cabbage, six tablespoonfuls of oil, eight of red vinegar (that 
in which beets have been pickled), two teaspoonfuls of salt (unless the veg¬ 
etables have been cooked in salted water), half a teaspoonful of pepper. 
Cut the potatoes in thin slices and the beets fine, and slice the cabbage as 
thin as possible. Mix all the ingredients. Let stand in a cold place one 
hour; then serve. Red cabbage and celery may be used together. 

Celery Salad. 

One boiled egg, one raw egg, one tablespoonful salad oil, one teaspoonful 
of white sugar, one saltspoonful of salt, one saltspoonful of pepper, four table¬ 
spoonfuls of vinegar, one teaspoonful made mustard. Prepare a French 
dressing ; cut the celery into bits half an inch long, and season. Eat at 
once, before tliQ vinegar injures the crispness of the vegetable. 

Potato Salad. 

One quart of cold boiled potatoes cut into dice. Add one cupful of 
onions chopped fine, one cupful of parsley, and one cupful of celery. 

Dressing for Salad .—Four eggs welT beaten, one cupful of vinegar (if 
very strong, dilute wdtli water), one teaspoonful of salt, one teaspoonful 
sugar, one-half teaspoonful black pepper, one-half teaspoonful mustard. Put 
over the fire and bring to a scald. Add one-half cup of cream, one table- 
spoonful of butter. When cold pour over and mix well with salad. 


71 


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SALADS. 

Lettuce Salad. 

Take the crisp leaves of two heads of lettuce. Tear the leaves into 
convenient pieces with a silver fork. A chopper would bruise it. Put into 
a bowl, cover with a French dressing, turn the whole upside down to mix it 
well, and serve immediately. It is usual to serve mayonnaise with lettuce 
salad, but the simple French dressing, after one has had a hearty meal, is 
more refreshing. 

Water Cress Salad. 

Wash and pick over the cress, shake off the moisture, and serve. At 
table pick the twigs apart and season with sugar, pepper, salt, vinegar and 
oil. This, with crackers and cheese, is sufficient for one course. Water 
cress, dandelions, and nasturtium blossoms may be made and served the 
same as lettuce salad. 


Asparagus Salad. 

Boil one pint of asparagus tops in salted boiling water for fifteen min¬ 
utes, drain, throw into cold water then dry carefully. Pour over them the 
French dressing and let stand ten minutes before serving. A salad of string 
beans may be made the same way except they should be boiled thirty min¬ 
utes and let stand one hour. 


Egg Salad. 

Boil eight eggs twenty minutes, then throw them into cold water. Re¬ 
move the shells, cut into slices, lay on crisp lettuce leaves so that one over¬ 
laps the other. Pour a French dressing, to which you have added one table¬ 
spoonful of onion juice and one tablespoonful of finely chopped parsley, 
over them, while the eggs are still hot. Stand away in a.cold pljice for two ‘ 
hours. Garnish with parsley and serve. 

Cauliflower Salad. 

One medium-sized head of cauliflower, half pint of mayonnaise. Boil 
tlie cauliflower as directed, throw into cold water until wanted, then pick it 
apart carefully, dry with a soft napkin, put in the salad dish, pour over the 
mayonnaise, let it stand fifteen minutes, and serve. 

Chicken Salad. 

* When the chicken is cooked and cool, remove the skin and cut the meat 
into dice. If you want it very nice, use only the white meat, save the dark 



72 


SALADS. 


for croquettes. Now stand it away in a cold place until wanted. Wash and 
cut the white parts of celery into pieces a half inch long, throw them into a 
bowl of cold water and also stand them away until wanted. To every pint 
of chicken allow a pint of celery, and a cup and a half of mayonnaise dress¬ 
ing. Wiien ready to serve, dry the celeiy and mix with the chicken, dust 
lightly with salt, white pej^per, or cayenne, then mix with it the mayonnaise. 
Serve on a cold dish garnished with the white celery tips. One cup of 
whipped cream may be added to every half pint of mayonnaise, when ready 
to use it. It makes the dressing ligliter with less of the oily flavor. The 
liquor in which the chicken was boiled may be used for soup. 

^ Veal Salad. 

Veal salad may be made precisely the same as chicken salad, using cold 
roast or boiled veal instead of chicken. 

Saedine Salad. 

Mix one box of sardines with two hard-boiled eggs chopped fine, add a 
little chopped parsley, and lay over the top a few slices of lemon. Garnish 
witli parsley. 

Oystee Salad. 

Boil twenty oysters in their own liquor five minutes, drain, wash in cold 
water, then dry and stand away until very cold. When cold, mix with a 
half-cupful of mayonnaise, and serve on crisp salad leaves. 

Salad of Oystee Ceabs. 

One pint of oyster crabs, one-half pint of mayonnaise, one head of let¬ 
tuce. Throw the oyster crabs into boiling salted water for five minutes, 
drain, and dry carefully on a soft towel. When ready to use, mix them 
w’ibh the mayonnaise and serve on the crisp lettuce leaves. When you get 
the rrabs in glass jars already blanched, simply drain and wipe and they 
are ready to use. 

Mayonnaise of Salmon. 

Free from all bones and skin, one pint of cold boiled or canned salmon. 
Add a half pint of mayonnaise, mix together, and serve on a bed of crisp 
salad leaves. 


SALADS. " 73 

' 

Lobster Salad. ^ 

Put a lobster in boiling water, slightly salted, and let boil rapidly for 
twenty minutes; when done it will be a bright red color, and should be re¬ 
moved. When cold, crack the claws and twist off the head ; split the body 
lengthwise, pick out the meat in bits, saving the coral separate. Cut up a 
head of lettuce and cover dish with it. Mix one-half pint of mayonnaise 
and lobster together and place on lettuce. If there is any coral, mash it 
ffne and sprinkle it over the whole. Garnish with white rings of hard- 
boiled eggs. Cut five small cucumber pickles lengthwise into ten pieces^ 
and pass through these rings. 

Crab Salad. 

Boil three dozen hardshell crabs twenty-five minutes; drain and let 
them cool gradually; remove the upper shell and the tail, break the re¬ 
mainder apart and pick out the meat carefully. The large claws contain a 
dainty morsel, and the creamy fat attached to the upper shell should not be 
overlooked. Line a salad-bowl with the small white leaves of two heads of 
lettuce, add the crab meat, pour over it a mayonnaise garnish with crab 
claws and hard-boiled eggs. 

Conrad’s Sweet Potato Salad. 

Boil three large sweet potatoes. Cut into half inch squares. Cut into 
very small pieces two stalks of celery. Season with salt and pepper, and 
pour over a French dressing made as follows; Three tablespoonfuls of 
salad oil, two of vinegar, one teaspoonful of onion juice, one saltspoonful 
each of salt and pepper. Let salad stand in refrigerator two hours. Gar¬ 
nish with pickles, jutted olives and parsley. 

Sardine Salad. 

For one large box of sardines, take six hard-boiled eggs, drain off the 
oil from the fish, remove backbone, tail and skin, and mix thoroughly with 
the eggs, minced fine; season with pepper and salt. Serve plain, with vin¬ 
egar, or mayonnaise dressing. 

Cucumber Salad. 

Two fresh cucumbers, one-half teaspoonful of salt, one-quarter tea¬ 
spoonful of black pepper, four tablespoonfuls of vinegar. Pare and slice 
the cucumbers ver^ thin, soak them in cold water one hour, then drain and 
dry. Put them in your salad bowl, sprinkle them with the salt and pepper, 
and pour over the vinegar. Serve at once. 


74 


SALADS. 


Ham Salad. 

Take cold boiled ham, fat and lean together, chop it until it is thor¬ 
oughly mixed, and the pieces are about the size of small peas; then add to 
tills an equal quantity of celery cut fine ; if celery is out of season, lettuce 
may be used. Line a dish thickly with lettuce-leaves and fill with the 
chopped ham and celery. Make a dressing the same as for cold slaw and 
pour over it. 

Cabbage and Celery Salad. 

Shred a full head of cabbage and chop fine, two bunches celery. Mix 
with salt and vinegar, two teaspoonfuls of sugar, one teacupful of cream, 
one teaspoonful of mustard, one tablesjioonful of butter and seasoning of 
salt and vinegar. Heat the dressing and mix with cabbage and celery. 
Garnish with two hard-boiled eggs chopped fine. 

Tomato Salad. 

Pare and slice the tomatoes. Set them in a cool place, on ice if possi¬ 
ble. One egg beaten very light, two teaspoonfuls of sugar, one small onion 
chopped fine, two tablespoonfuls of vinegar, one tablespoonful of lemon 
juice, one teaspoonful of salt, two tablespoonfuls of sweet oil, pinch of cay¬ 
enne pepper. Mix thoroughly, adding the oil last. Pour over the tomatoes 
and garnish with hard-boiled eggs. 






































- 1 *^ • wm 

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YEGETABLES. 



WHEN it is possible, all green vegetables should be freshly gathered, 
mashed well in cold water and cooked in freshly boiled water. 

Do not cook your vegetables too long as it is injurious. Let them be 
thoroughly done until tender, and then served at once. When vegetables 
are not entirely fresh soak them for an hour in cold water; do not add salt 
as it hardens the tissues. 

Peas and beans are the most nutritious of all vegetable substances. 
The potato, next to wheat is the most important food derived from the vege¬ 
table kingdom. In the spring the sprouts should be rubbed off as soon as 
they appear, or they will exhaust the starch and make the potato less mealy 
and nutritious. As the nutritious part of the potato lies near the skin, pare 
it very sparingly if you do it at all. 

Asparagus on Toast. 

Scrape the stalks till they are clean; throw them into a pan of cold 
water, tie them up in small bundles; cut off the tough white ends, leaving 
enough to serve as a handle for the green part; put them into a kettle of 
boiling water, add a teaspoonful of salt after it boils twenty minutes. 
When they are tender at the stalk, which will be in about thirty minutes, 
they are done enough, take them up immediately and drain. While the 
asparagus is boiling, toast slices of bread about half an inch thick; brown 
delicately on both sides; dip it lightly in the liquor tlie asparagus was 
boiled in, and lay it in the middle of a dish ; melt a tablespoonful of butter, 
add one of flour. After mixing well, add one pint of the water in which the 
asparagus was boiled, season with pepper and salt. Pour over the asparagus 
which has been placed upon the toast, heads all one way. 

Stewed Asparagus. 

Cut the asparagus in inch long pieces, leaving out all the tough part. 
Boil half an hour and drain. Now pour over it a cupful of cream or milk, 
a tablespoonful of butter, salt and-pepper, let it boil up once and serve. 

(75) 



76 


VEGETABLES. 


Asparagus With Eggs. 

Boil a bunch of asparagus twenty minutes; cut off the tender tops and 
lay them in a deep pie-plate, butter, salt, and pepi)er well. Beat up four eggs 
separately, to a still froth; add two tablespoonfuls of milk, a tablespooiiful 
of butter, pepper and salt to taste. Pour evenly over the asparagus mix¬ 
ture. Bake eight minutes, or until the eggs are set. Very good. 

Asparagus Omelet. 

Boil, or steam the asparagus until it is tender; chop it very fine ; mix 
with it the yolks of five eggs and the whites of three well-beaten eggs, and 
two tablespoonfuls of sweet cream. Fry and serve hot. 

Lima Beans. 

Cover the beans with freshly-boiled soft water, and boil thirty minutes 
or until tender: drain, and add a half cupful of boiling cream, salt and 
pepper, or seasoning and a little butter. A sprig of mint may be boiled 
with the beans, and removed before serving. 

Lima Beans (Dried). 

Soak the beans in luke warm water overnight. Drain off this water 
in the morning, and cover with fresh luke warm water. Two hours before 
dinner-time, drain again, cover them with boiling soft water, and boil thirty 
minutes; drain again, cover with fresh boiling soft water, add salt and boil 
until tender. When done, drain them, dredge with flour; add butter, a 
half-pint of cream, salt and pepper to taste; or, they may be served with 
butter, salt, and pepper. 

Butter Beans. 

Cook the same as Lima Beans, 

String Beans. 

Break off the end that grew to the vine, drawing off at the same time 
the string upon the edge; repeat the same process from the other end ; cut 
them with a sharp knife into pieces half an inch long, and throw in cold 
water for half an hour, and boil them in enough water to cover them. 
They usually require one hour’s boiling; but this depends upon their age 
and freshness. Drain, add pepper and salt, a tablespoonful of butter, and 
a half a cup of cream; if you have not the cream, add more butter to milk. 


VEGETABLES. 


77 


String Beans, Saute. 

String tender beans and cut them into inch lengths; cook in slightly 
salted boiling water for one-half hour; drain them and add one large table¬ 
spoonful of butter, one teacupfiil of cream or milk with a little thickening 
of flour, and salt and pepper; toss and shake five minutes over a hot fire, 
and serve. 

Pork and Beans. 

Pick over a quart of beans and soak them overnight; in the morning 
wash and drain in another water, put on to boil in cold water with half a 
teaspoon of soda ; boil about thirty minutes or until done, drain, and put 
in an earthen pot, salt, with three tablespoonfuls of molasses. When the 
beans are in the pot, put in the centre half to three-fourths of a pound of 
salt pork with the rind scored in slices or squares, and uppermost; season 
with pepper and salt if needed; cover all over with hot water, and bake 
six hours or longer in a moderate oven, adding hot water as needed; they 
cannot be baked too long. Keep covered so that they will not burn on the 
top, but remove cover an hour or two before serving, to brown the top and 
crisp the pork. 

Greens. 

A peck of greens is sufficient for a family of six, such as dandelions, 
cowslips, burdock, chiccory and other greens. All greens should be care¬ 
fully examined and thoroughly washed through several waters until they 
are entirely free from sand. The addition of a handful of salt to each pan 
of water used in washing the greens will free them from insects and worms, 
or allow them to stand in salted water for half hour or longer. When 
ready to boil the greens, put them into a large pot half full of boiling water, 
with a handful of salt, and boil them steadily until the stalks are tender ; 
this will be in from five to twenty minutes, according to the maturity of tlie 
greens; but remember that long-continued boiling wastes the tender sub¬ 
stances of the leaves, for this reason it is best to cut away any tougli stalks 
before beginning to cook the greens. As soon as they are tender, drain 
them in a colander, chop them a little and return them to the fire long 
enougli to season them with salt, pepper and butter; vinegar may be added 
if it is liked; the greens should be served as soon as they are hot. All kinds 
of greens can be cooked in this manner. 

Beet Greens. 

Young beets—roots and tops—make choice greens; wash carefully, re¬ 
moving any withered leaves, and boil in salted water for one hour ; drain 


78 


VEGETABLES. 


well in a colander, sprinkle with pepper, place lumps of butter on top, and 
set in a hot oven one minute before serving. 

Baked Beets. 

Beets retain their sugary delicate flavor to perfection if they are baked in¬ 
stead of boiled. Turn them frequently while.in the oven, using a knife, as the 
fork allows the juice to run out. When done, remove the skin, and serve 
with butter, salt and pepper on the slices. 

STEWI5D Beets. 

Boil them first, and then scrape and slice them. Put them into a stew- 
pan with a piece of butter rolled in flour, some boiled onion and parsley 
chopped fine, and a little vinegar, salt and pepper. Set the pan on the fire, 
and let the beets stew for a quarter of an hour. 

Creamed Cabbage. 

Cut the cabbage in two, remove the hard stock, and cut the remainder 
in small pieces, let stand in cold water one hour, tie in thin netting or piece 
of muslin, and boil in salted water twenty minutes. Drain, remove, and 
serve in a dish with drawn butter or cream dressing poured over it. If the 
cabbage has not been frosted, boil two hours. 

Fried Cabbage. 

Cut the cabbage very fine, as for slaw; salt and pepper, stir well, and 
let stand five minutes. Have an iron kettle smoking hot, drop one table- 
spoonful of nice lard or fat into it, then the cabbage, stirring briskly until 
quite tender. To one half cup sweet cream add three tablespoonfuls of vin¬ 
egar, after the cream has been well stirred, and taken from the stove. Pour 
over the cabbage and serve immediately. When properly done it is ex¬ 
cellent, and there is no offensive odor from cooking .—Miss Dora. 

Heidelberg Cabbage. 

Take two small, solid heads of hard red cabbage ; divide them in halves 
from crown to stem; lay the split side down, and cut downwards in thin 
slices, making narrow strips or shreds. Put a tablespoonful of clean drip¬ 
pings, butter or any nice fat into a saucepan ; when hot, put in cabbage, a 
teaspoon of salt, two or three tablespoonfuls of vinegar, and one onion, in 
which three or four whole cloves have been stuck, buried in the middle; boil 
two hours and a half; if frosted, less time; stirring often to keep from burn- 


VEGETABLES. 


79 


ing. If it becomes too dry and is in danger of scorcliing, add a very little 
water. This is good.— Mrs. L. S. Williston., Heidelberg, Germany. 

Sauerkraut. 

Line the bottom and sides of a small, clean keg with green cabbage 
leaves. Shred your cabbage and put a layer of three inches in the bottom 
of keg, then sprinkle four ounces of good salt over it and pound down well. 
Then another layer of cabbage and salt and so on until keg is full. Put a 
a board on top and on this a heavy weight and stand in a moderately warm 
place to ferment. When the liquor rises over the cover, skim off the scum, 
and stand the keg in a cool, dry cellar, and it is ready to use. When you 
use it, wash it in warm water and boil it with corned beef or salt pork.— 
Cousin Esther. 

Cold Slaw. 

For one small head of cabbage, take one egg, one-half cup of vinegar, 
one cup of milk, piece of butter size of a walnut, mustard, sugar, salt and 
pepper to taste. Pour this dressing over the cabbage as soon as it boils, but 
do not let the cabbage cook; cover the dish and set aside. This makes a 
delicious dressing for tomatoes or lettuce .—Miss Dora. 

Scalloped Cauliflower. 

Boil until tender, clip into neat clusters, and pack—the stems down¬ 
ward—in a buttered pudding-dish. Beat up a cupful of bread-crumbs to a 
soft paste with two tablespoonfuls of melted butter and six of cream or 
milk; season with pepper and salt, bind with a beaten egg, and with this 
cover the cauliflower. Cover the dish closel}’’, and bake six minutes in a 
quick oven ; brown in five more, and serve very hot in the dish in which 
they were baked. 

Stewed Carrots. 

Three good sized carrots, one tablespoonful of butter, one cup of milk, 
one teaspoonful of salt, one tablespoonful of flour, salt and pepper to taste. 
Pare and quarter the carrots. Put them in a saucepan, and cover them with 
boiling water; add the salt, and let them boil one hour and a half. When 
done, drain, place them on a hot dish, and stand over boiling water to keep 
warm. Now put the butter in a frying-pan, let it melt; add the flour, and 
mix. Do not brown. Now add the milk, salt, and pepper. Stir until it 
boils, and is smooth. Pour over the carrots, and serve. 


80 


VEGETABLES. 


Celery. 

Wash, trim, and scrape the stalks, selecting those that are white and 
tender; crisp by leaving in ice-cold water until they are wanted for the 
table ; arrange neatly in a celery glass; pass between the oysters and the 
meat. The green stalks that are not attractive on the table may be used for 
stewed celeiy. 

Celery au Jus. 

Scrape, wash, and cut in pieces one inch long such pieces of celery as 
are not attractive on the table. Put them in a saucepan, cover with boil¬ 
ing stock, add one teaspoonful of salt and boil thirty minutes. Stir one 
tablespoonful of butter in a frying-pan until a dark brown. Then add to it 
ojie tablespoonful of flour and rub until smooth. Drain the celery, and add 
a half pint of the liquor to the browned butter. Stir continually until it 
boils. Add salt and pepper to taste, put celery in heated dish, and pour the 
sauce over it. Serve hot. 


Stewed Celery. 

Wash and scrape the celery clean, cut in one inch lengths and throw in 
cold water for fifteen minutes. Boil thirty minutes in salted water, drain in 
a colander, throw in cold water for a few minutes to whiten the celeiy. 
Make a cream sauce and add three tablespoonfuls of the water in which the 
celery was boiled; salt and pepper to taste. Add the celery to this sauce, 
stir until i-t is thoroughly hot and serve. 

Celery Root. 

Pare the roots, throw them into cold water and soak a half hour. Put 
them with a little salt in boiling water and boil until tender. When done, 
drain, and cut into slices. Serve with cream sauce poured over them. 

Corn Boiled on the Cob. 

Corn should be cooked as quickly as possible after picking, as it soon 
lo^es its sweetness. If necessary to keep overnight, spread it out singly on 
a cold cellar floor. When ready to cook, remove the husks and every thread 
of silk. Put in a kettle of boiling water, and boil rapidly, after it begins to 
boil, five minutes. To eat: Score every row of grains with a sharp knife, 
spread lightly with butter, dust with salt, and with the teeth press out the 
centre of the grain, leaving the hull on the cob. Thus eaten it will cause no 
trouble, as the hull is the only indigestible part. 


VEGETABLES. 


81 


Corn Pudding. 

One dozen ears of corn grated, three eggs, one pint of milk, three table¬ 
spoonfuls of sugar, one small teaspoonful of salt, a little butter and a little 
flour. If the corn is quite young a little less milk will be needed. Bake 
about twenty minutes. 


Green Corn Fritters. 

Grate the corn and allow to every cupful, one egg, a tablespoonful of 
milk, and a little salt and butter; stir all together, and thicken with a little 
flour. They may be fried in hot lard or cooked on a griddle the same as 
batter cakes. 

Corn Oysters or Fritters. 

Score and press the corn, and to every pint of pulp allow two eggs, flour 
enough to make a batter, half teaspoonful of salt, one dash of black pepper. 
Beat the eggs separately ; add first the yolks to the corn, and then the whites, 
add the salt, pepper and flour; mix again. Put two tablespoonfuls of lard 
or butter in a frying pan; wlien hot, drop the mixture by spoonfuls into it, 
when brown on one side, turn and brown the other. Serve very hot for 
breakfast or as a side dish for dinner. 

Succotash. 

Take one pint of shelled green lima beans, wash, cover with hot water, 
let stand for five minutes, pour off water, and place beans in hot water over 
fire ; boil fifteen minutes. Prepare six good-sized ears of corn, by cutting 
down carefully, add to beans; boil half an hour, add pepper, salt and two 
tablespoonfuls of butter. Watch that it does not scorch. Or, to cook with 
meat, boil one pound of salt pork two hours, add beans, cook fifteen minutes, 
then add corn, omitting butter. 

To Can Corn. 

Cut corn from the cob. To five quarts of corn add one pint of fine 
salt. Boil one half hour and make air tight in tin cans. Before cooking 
when gfung to use, rinse once in clear, cold water.— Cousin Esther, 

Wilted Dandelions. 

Use the first shoots of the dandelions. They are not fit for food after 
they blossom, as they then become bitter and stringy. Cut off the roots, 
pick them over carefully, and wash well in several waters. Take a handful 
6 


82 


VEGETABLES. 


of the leaves and eut them with a sharp knife into small pieces, and so con¬ 
tinue until you have them all cut. Beat one egg until liglit, add to it a 
half cupful of cream, and stir over the fire until it thickens ; then add a piece 
of butter the size of a walnut, two tablespoonfuls of vinegar, salt and pepper 
to taste. Now put the dandelions into this, and stir over the fire until they 
are all wilted and tender. Serve hot. 

Stuffed Eggplant. 

Wash an eggplant, cut in into halves, and scoop out the flesh, leaving 
a sufficiently thick rind to hold it in shape. Chop fine the portion scooped 
out, and mix with it an equal amount of chopped bread, two tablespoonfuls 
of melted butter, a teaspoonful of salt, a quarter teaspoonful of black pej)- 
per, and a dash of cayenne, and a little minced ham if you have it. Stuff 
each half of the hull with the mixture ; add a small lump of butter to each, 
and bake thirty minutes or until done. Minced veal or chicken in the place 
of ham, is equally as good, and many prefer it. 

Fried Eggplant. 

Pare the eggplant, and cut in slices an inch thick. Sprinkle each slice with 
salt and pepper. Beat an egg lightly, and add to it a tablespoonful of boil¬ 
ing water, dip each slice first in this, and then in bread-crumbs. Put three 
tablespoonfuls of lard or dripping in a frying-pan ; when hot, brown the slices 
on one side, then turn and brown the other. As the fat is consumed, add 
more, waiting each time for it to heat before putting in the eggplant. Drain 
on brown paper, and serve very hot. Tomato catsup should be served with 
it. 

Ddtched' Lettuce. 

Wash carefully two heads of lettuce, separate the leaves, and tear each 
leaf in two or three pieces. Cut a quarter pound of ham or bacon into dice, 
and fry until brown ; while hot, add two tablespoonfuls of vinegar. Beat 
one egg until light, add to it two tablespoonfuls of sour cream, then add it to 
the ham, stir over the fire one minute until it thickens, and pour, boiling 
hot,over the lettuce; mix carefully with a fork, and serve immediately. 

Mushrooms. 

The skin of the good mushroom peels off easily. Those with yellow or 
white gills, and those which grow inflow, damp, shady places, or around de¬ 
cayed stumps of old trees, or any other decayed matter, are to be avoided. 
The good mushrooms have invariably an agreeable smell, while the poison¬ 
ous have a rank putrid smell. It is always safe to use the canned mush- 


VEGETABLES. 


83 


rooms, which are convenient and cheap, but tough and indigestible, and we 
caution those who eat them to masticate diligently. 

Stewed Mushrooms. 

Time, twenty-one minutes. Button mushrooms, salt to taste, a little 
butter rolled in flour, two tablespoonfuls of cream or the yolk of one egg. 
Cflioose buttons of uniform size. Wipe them clean and peel off the skin ; 
put them in a stewpan with a little water, and let them stew very gently for 
a quarter of an hour. Add salt to taste, work in a little flour and butter, to 
make the liquor about as thick as cream, and let it boil for five minutes. 
When you are ready to dish it up, stir in two tablespoonfuls of cream or the 
yolk of an egg ; stir it over the fire for a minute, but do not let it boil, and 
serve. Stewed button mushrooms are very nice, either in fish stews or ra¬ 
gouts, or served apart to eat with fish. Another way of doing them is to stew 
them in milk and water (after they are rubbed white), add to them a little 
veal gravy, mace, and salt, and thicken the gravy with cream or the yolks 
of eggs. 


Caxned Mushrooms. 

Canned mushrooms may be served with good effect with game and even 
with beefsteak if prepared in this way : Open the can and pour off every 
drop of the liquid found there; let the mushrooms drain, then put them in a 
granite saucepan with a little cream and butter, pepper and salt; let them 
simmer gently for ten minutes, and when taken from fire add well beaten yolk 
of an egg, and when the meat is on the platter pour the mushrooms over it. 

Onions Stewed. 

The white silver skins are the best species. To boil them peel off the 
outside, cut off the ends, cover them with boiling water. Let them stand two 
minutes ; then turn off that water, pour on more boiling water, salted a little, 
and boil slowly till tender, which will be in thirty or forty minutes, accord¬ 
ing to their size ; when done, drain them quite dry, add a teacupful cream, 
pepper and salt to taste, a tablespoonful of flour stirred to a cream. An 
excellent way to peel onions so as not to affect the eyes is to take a pan full 
of water, and hold and peel them under water. 

Fried Onions. 

Cover the onions with cold water and peel. Slice them crosswise, 
cover with boiling water to which add a little salt. Boil twenty minutes. 


84 


VEGETABLES. 


drain, add a large tablespoonful of butter and fry for a half-hour, stirring 
frequently. Season and serve. 

Salsify or Oyster Plant Cakes. 

One bunch oyster plant; boil and mash ; one pint sour milk, one-half 
teaspoonfnl of soda, flour to make a batter; add two eggs, beaten, and the 
salsify; drop in spoonfuls in hot lard and fry. 

Boiled Parsnips with Cream Sauce, 

If the parsnips are young, scrape and throw into cold water; if old, pare 
and cut in quarters. Put them into a saucepan of boiling water and boil un¬ 
til tender (if young, three-quarters of an hour ; if old, one and a quarter 
hours). When done, drain them, lay them on a heated dish, heads all 
one way, cover with cream sauce or drawn butter, and serve with corned 
beef or boiled salt fish. 


Green Peas. 

Shell the peas and wash in cold water. Put in boiling water just 
enough to cover them well, and keep them from burning; boil from twenty 
minutes to half an hour, when the liquor should be nearly boiled out; sea¬ 
son with pepper and salt, and a good allowance of butter or cream ; serve 
very hot. This is a very much better way than cooking in a larger quantity 
of water, and draining off the liquor, as that diminishes the sweetness, and 
much of the fine flavor of the peas is lost. The salt should never be put in 
the peas before they are tender, unless very young, as it tends to harden 
them. 


Boiled Potatoes. 

If your potatoes are wilted, soak them a couple of hours in cold water 
before cooking, and put on to boil in cold water. If not wilted, put just 
enough boiling water to cover them, place over a moderate fire to boil 
slowly till almost done, then throw in a half cup of cold water which will 
chill the surface, by this you will make the potato mealy throughout. Cook 
until you can pierce them easily with a fork. When done drain off all the 
water, uncover the boiler, sprinkle the potatoes with salt to absorb the 
moisture, and stand on back of stove to dry, shaking them occasionally to 
expose every part of the potato to the air. Eemove the skins quickly and 
serve in an uncovered dish. Potatoes are more wholesome baked than 
boiled. 


VEGETABLES. 


85 


Potato Croquettes. 

Take two cups of cold mashed potato, season with a pinch of salt, 
pepper and a tablespoouful of butter. Beat up the whites of two eggs and 
one yolk, and work all together thoroughly with some minced parsley, make 
it into small balls slightly flattened, clip them in the beaten yolk of the egg, 
then roll in cracker crumbs; fry them a light brown all over, turning them 
gently as may be necessary. When they are done, lay them on brown 
paper or a hair sieve, to drain all fat off. 

Scalloped Potatoes. 

Slice cold boiled potatoes or cut them in dice. Melt two tablespoon¬ 
fuls of butter in a spider, add two tablespoonfuls of flour and two cupfuls 
of milk, season with salt and pepper. Stir until it boils. Put a layer of this 
sauce in the bottom of a baking dish, then a layer of potatoes, then a layer 
of sauce and so on till the dish is full. Sprinkle bread crumbs over the top, 
and put in the oven twenty minutes or until brown. Serve in the baking 
dish. 


Tomato Toast. 

Run a quart of stewed ripe tomatoes through a colander, place in a 
porcelain stewpan, season with butter, pepper, and salt and sugar to taste ; 
cut slices of bread thin, brown on both sides, butter, and lay on a platter,’ 
and just as the bell rings for tea add a pint of good sweet cream to the 
stewed tomatoes, and pour them over toast. 

Raw Tomatoes. 

Do not loosen the skins with scalding water. It impairs the flavor and 
destroys the crispness. Pare with a keen knife, slice and lay in a glass dish. 
Season with pepper, salt, and vinegar, stirring a piece of ice rapidly around 
in the dressing before pouring it over the tomatoes, and setting the dish in 
the refrigerator until wanted. There is no salad, excepting perhaps, lettuce 
and cucumbers, that is more improved by the use of ice than tomatoes. 

Curried Tomatoes. 

One quart of stewed tomatoes or one quart can, one cup of rice, one 
teaspoonful of curry powder, salt to taste. Wash the rice through several 
cold waters. Add the curry powder and salt to the tomatoes; mix well. 
Put a layer of the tomatoes in the bottom of a baking-dish, then a layer of 
the uncooked rice, then a layer of tomatoes, and so on until all is used, hav- 


86 


VEGETABLES. 


ing the last layer tomatoes; sprinkle the top over with bread-crumbs, place 
a few bits of butter here and there over the crumbs, and bake in a moderate 
oven for a half-hour. Serve in the dish in which it was baked. 

Baked Tomatoes. 

Choose six large smooth tomatoes. Cut a slice off the stem ends, and 
with your finger carefully scoop out the seeds. Make stuffing of one-half 
cupful of finely-chopped, cold, boiled ham, twelve chopped mushrooms, two 
heaping tablespoonfuls of stale bread-crumbs, a tablespoonful of chopped 
parsley, one-half teaspoonful of salt, a dash of cayenne, and a tablespoonful 
of melted butter. F'ill the tomatoes with this mixture, heaping it in the 
centre ; sprinkle over the tops with bread-crumbs ; place the tomatoes in a 
granite baking-pan, baste with melted butter, and bake in a hot oven thirty 
minutes. When done take them up carefully with a cake turner, and serve. 

Tomatoes a la Cream. 

Pare and slice one quart of nice tomatoes ; stew until perfectly smooth, 
season with salt, pepper, and add a piece of butter the size of an egg, with 
a tablespoonful of flour stirred smooth in it; just before taking from the 
fire, stir in one cup of cream ; do not let it boil after the cream is put in. 
Have ready in a dish pieces of toast; pour the tomatoes over this and serve 
at once. Do not allow to stand. 

Fried Tomatoes. 

Cut in thick slices, place in a frying pan with three tablespoonfuls of 
hot butter. Fry a nice brown, take up carefully with a cake-turner and 
slide them on a heated dish. Add two tablespoonfuls of flour to the butter, 
mix until smooth and brown. Add a pint of milk or cream, stir continually 
until it boils, season with salt and pepper, pour over the tomatoes, and 
serve. 

Scalloped Tomatoes. 

Put a layer of tomatoes in the bottom of a baking dish, then a layer of 
bread crumbs, then a sprinkle of salt and pepper, then another layer of to¬ 
matoes and then one of crumbs, and so continue until the dish is full, hav¬ 
ing the top layer crumbs. Put a few bits of butter over the top and bake in 
a quick oven twenty minutes. Serve in the dish in which it was baked.— 

jB. b. b» 



VEGETABLES. 
Boiled Turnips. 




Wash, pare, and cut into slices crosswise; put in a saucepan, cover with 
boiling water and boil until tender (about thirty minutes). When done, 
pour into a cheese-cloth bag and press until dry as possible. Empty out 
of bag and mash fine, add some good cream, butter, salt, pepper to taste, 
and serve.— R. B. P. 



' ' 


Turnips with Cream Sauce. 

Pare six small turnips and cut them into dice; put into a saucepan, 
cover with boiling water, and boil for thirty minutes. When the turnips 
are nearly done, make a cream sauce, and stand over the teakettle to keep 
warm. Drain the turnips in a uoiander, turn them carefully into a vege¬ 
table dish, pour the cream sauce over them, and serve. 



■li 


HoikHNY. 

« 

Soak one pint of ground hominy over night, put over the fire in a 
double boiler with water enough to cover, boil gently for five hours, as it 
can not be hurried. After the grains begin to soften, on no account stir 
it. The water put in at first ought to be enough to finish it, but if it proves 
too little, add more carefully, as too much makes it sloppy. Salt just be¬ 
fore taking from the stove, as too early salting makes it dark. If properly ' 

done, the grains will stand out snowy and well done, but round and 
separate. 

Baked Macaroni with Cheese. 

Break one pint of Italian macaroni in inch pieces; drop in boiling 
water to which a teaspoonful of salt has been added. Boil rapidly twenty- 
five minutes and drain; throw it in cold water five minutes to whiten. 

Butter a pudding dish, cover the bottom with grated cheese ; add layers of 
macaroni, then of cheese until sufficient; co^'er the last layer of cheese with . 

bread-crumbs. Add one-half cup cream or milk. Bake in a quick oven 
twenty minutes, or until brown. 

, Macaroni with Tomato Sauce. 

Spaghetti is the most delicate form of macaroni and is preferable to 
the coarse. Break the long sticks into pieces an inch long; put into boil¬ 
ing salted water, and boil rapidly twenty minutes. Drain in a colander or 
sieve, then throw in cold water for ten minutes to bleach. Melt one table- 
spoonful of butter in a frying-pan, add a tablespoonful of flour and mix until 


88 


VEGETABLES. 


smooth. Strain and add one pint of stewed tomatoes, and stir until it boils. 
Drain the spaghetti and add carefully. Let boil and serve at once. 

Steamed Crackers. 

Use the Trenton or old-fashioned water crackers. Put a dozen crackers 
in an agate stewpan with a half teacup of cold water. Cover and set on 
back part of stove till crackers swell double their size and are soft. Make 
a cream dressing and pour over them when ready to serve on table. 



















EGGS. 


Eggs are highly nutritious, pleasing to the palate, and easy of digestion, 
and are said to contain all that which is required for the sustenance of the 
human body. So that they should form part of the daily bill of fare of every 
family. 

The fresher eggs are, the more wholesome, Ihough new-laid eggs require 
to be cooked longer than others. Eggs over a week old will do to fry, but 
not to boil. Do not mix eggs in a tin ; always use earthenware. 

To preserve eggs, it is only necessary to close the pores of the shell. 
This may be done by varnishing or by dipping in melted suet, and then 
packing them in salt with the small end down. 

Soft Boiled Eggs. 

The fresher laid the eggs are, the better. Put them in boiling water ; 
if you only wish the white set, about two minutes’ boiling is enough. A new- 
laid egg will take three minutes, if you wish the yolk set. Another method 
is to place boiling water in a granite kettle, set on back of the range 
where it will keep hot, but not boil; put into it carefully as many eggs as 
needed, and let stand ten minutes ; all becomes cooked, but not hard. This 
method is preferable as boiling toughens the egg and therefore makes it 
harder to digest. 

Poached or Dropped Eggs. 

Strictly fresh eggs only are fit to poach. The beauty of a poached egg 
is for the yolk to be seen blushing through the white, which should be just 
sufficiently hardened to form a veil for the yolk. Have the water well 
salted, and not let it boil hard. Break the eggs separately into a saucer, 
and slip gently into the water; when nicely done, remove with a skimmer, 
and lay each egg upon a small thin square of buttered toast; then sprinkle 
with salt and pepper. Eggs may be poached round like balls by dropping 
them in a kettle of boiling water. Open gem rings are nice placed in the 
water and an egg dropped into each ring. 


(89) 



90 


EGGS. 


Fried Eggs. 

Break the eggs, one at a time, into a saucer, and then slide them care¬ 
fully off into a frying-pan of lard or drippings, dipping over the eggs the hot 
grease in spoonfuls, or turn them over, frying both sides without breaking 
them. They require about three minutes’ cooking. 

Pickled Eggs. 

After boiling hard and removing shells, place in a jar of beet pickles, 
and the white will become red; cut in two in serving. 

Shirred Eggs. 

Set into the oven until quite hot a common white dish, large enough to 
hold six eggs, allowing plenty of room for each. Melt in it a small piece of but¬ 
ter, and breaking the eggs carefully in a saucer, one at a time, slip them into 
the hot dish; season with pepper and salt, and allow them to cook five minutes. 
Adding a tablespoonful of cream for every two eggs, when the eggs are first 
slipped in, is a great improvement. This is far more delicate than fried 
eggs. 

Egg sur le Plat. 

Break one egg into each basin, being careful not to break the yolks. 
Sprinkle salt and pepper over the top, and bake in a quick oven until the 
yolks are set. Serve in the dish in which they were baked. 

Egg Toast. 

Beat four eggs, yolks and whites together, thoroughly ; put two table- 
spoonfuls of butter into a saucepan and melt slowly; then pour in the eggs 
and heat, without boiling, over a slow fire, stirring constantly ; add a little 
salt, and when hot pour on slices of nicely browned toast and serve at once. 

Souffle. 

Three eggs beaten separately, juice of half a lemon, three tablespoonfuls 
of pounded sugar, one tablespoonful of cornstarch, and two tablespoonfuls 
of flour. Milk enough to make a batter; half teaspoonful of baking pow¬ 
der. Bake fifteen minutes in quick oven and serve hot. 

Deviled Eggs. 

Boil eggs hard ; when cold, remove shells, and divide eggs in halves 
lengthwise, take out the yolks and rub smooth in a bowl, adding to taste 
salt, pepper, mustard, and a little melted butter. Cut a small piece off of 


EGGS. 


91 


each half white, thus forming a cup. Into these cups place the mixture, and 
serve. Or the yolks may be chopped fine with cold chicken, lamb, veal, 
ham, or any tender, roasted meat; or with any salad, as parsley, onion, 
celery, or with grated cheese, a little olive oil, drawn butter, flavored. Fill 
the cavity in the egg with either of these mixtures, or any similar prepara¬ 
tion. Press the halves together, roll twice in beaten egg and bread-crumbs, 
and dip into boiling lard. When the color rises delicately, drain them and 
they are ready for use. 

.Plain Omelet. 

Give three eggs twelve vigorous beats Avith a fork. Put a small piece 
of butter in a very smooth frying-pan over the fire and when melted, turn 
in the eggs and shake over a hot fire. When “ set ” season, roll, and turn out 
on a hot dish. 

Bread Omelet. 

Three eggs, one-half cup of bread-crumbs, one-half cup of milk, piece of 
butter size of walnut, pepper and salt. Beat the eggs separately. Add to 
the yolks the milk, salt, pepper, and the bread crumbs. Now stir into this 
carefully the beaten whites and mix very lightly. Use a very smooth frying- 
pan ; as soon as hot turn in the mixture gently, and &et it over a clear fire, 
being very careful not to burn; shake occasionally to see that the omelet 
does not stick. Now stand your frying-pan in the oven for a moment to set 
the middle of the omelet. When done, toss it over on a warm platter to 
bring the brown side of the omelet uppermost; or it may be folded in half 
and then turned out in the centre of the platter. Serve immediately or it 
will fall. 

Ham, Tongue, Chicken or Jelly Omelet. 

Make precisely as above; but before folding over scatter thickly over 
the surface some minced ham, tongue, or seasoned chicken, slip your broad 
knife under one side of the omelet and double in half, enclosing the meat. 
Serve upon a hot dish. 

Rice Omelet. 

Take a cupful of cold boiled rice, turn over it a cupful of warm milk, 
add a tablespoonful of butter melted, a level teaspoonful of salt, a dash of 
pepper; mix well, then add three well-beatea eggs. Put a tablespoonful of 
butter in a hot frying-pan, and when it begins to boil pour in the omelet and 
set the pan in a hot oven. As soon as it is cooked through, fold it double, 
turn it out on a hot dish, and serve at once. Very good. 


92 


EGGS. 


Cheese Omelet. 

Beat up three eggs, and add to them a tablespoonful of milk and a 
tablespoonful of grated cheese ; add a little more cheese before folding; turn 
it out on a hot dish ; grate a little cheese over it before serving. 

r 

French Omelet. 

One quart of milk, one pint of bread-crumbs, five eggs, one tablespoon- 
ful of flour, one onion chopped fine, chopped parsle)q season Avith pepper and 
salt; have butter melted in- a frying-pan; when the omelet is brown, double 
it over and serve. 


Spanish Omelet. 

Six eggs, one medium-sized tomato, one small onion, one dash of black 
pepper, three tablespoonfuls of milk, five mushrooms, one quarter pound of 
bacon, one-quarter teaspoonful of salt. Cut the bacon into very small pieces 
and fry it until nicely brown ; then add to it the tomato, onion, and mush¬ 
room chopped fine ; stir and cook for fifteen minutes. Break the eggs in a 
bowl, and give them twelve vigorous beats with a fork; salt and pepper. 
J^ow put a piece of butter the size of a walnut into a smooth frying-pan, turn 
it around so as to grease the bottom and sides. When the butter is melted 
pour in the eggs and shake over a quick fire until they are set. Now quickly 
pour the mixture from the other frying-pan over the omelet, double once, 
and turn it out in the centre of a hot dish, and serve immediately. 

Ham and Eggs. 

Fry the eggs in a little salted lard; drain off the grease well and lay 
them upon a hot dish, with neat slices of fried ham cut in medium sized 
pieces. Trim off the rough edges of the eggs, and garnish the dish with 
parsley. 

Baked Eggs. 

Half fill a baking dish with a filling made the same as for chicken ; 
break six or eight eggs over the top, not to crowd too much ; sprinkle with 
salt and pepper and set in the oven to bake until the eggs are nicely set. 
Serve in baking dish. 









































BREAD, BISCUITS, ETC. 


The old saying, “bread is the staff of life,” has sound reason in it. • 
There is no one thing on which the health and comfort of a family so much de¬ 
pends, as the quality of its homemade loaves, and as there is no one article of 
food that enters so largely into our daily fare as bread, so no degree of skill 
in preparing other articles can compensate for lack of knowledge in the art 
of making good, palatable and nutritious bread. A little earnest attention 
to the subject will enable any one to comprehend the theory, and then 
ordinary care in practice will make one familiar with the process. 

Potato Yeast. 

Pare four good sized potatoes, and let them lie in cold water for a half 
hour. Put one quart of boiling water in a saucepan. Now grate the 
potatoes quickly and stir them into the boiling water; stir over the fire for 
five minutes, then take from the fire, add a half cupful of sugar and two 
tablespoonfuls of salt, turn into a stone jar or bowl, and let stand until luke¬ 
warm ; then add one cupful of good yeast, cover and ferment three or four 
hours; stir it down every time it comes to the top of the vessel; then put it 
into a jar or large bottle, or something you can cover tightly, and stand it in 
a place wliere it will keep very cold, but not freeze. It will keep two weeks. 
Set one pint of this aside to start with next time, as what will be left in 
bottom of vessel will be more or less “ dead,” and not so good to start the 
fresh yeast. This is the simplest and best yeast that can be made. 

Hop Yeast. 

Put a half cupful of dried hops into one quart of water, and boil fifteen 
minutes. Put one pint of flour into a bowl, strain over it tlie boiling hop 
water, add the mashed potatoes, and beat until smooth; then add a half 
cupful of sugar, two tablespooiifuls of ginger and two heaping tablespoon- 
fills of salt, and finish the same as potato yeast. 

Wheat Bread. 

Take a good-sized bread pan, sift into it your flour. If winter, and the 
flour is cold, let it stand a little while near the stove, then make a hole in the 



04 


BREAD, BISCUITS, ETC. 


centre and stir in first the wetting, either warm water, or warm milk and 
lastly put in the yeast, stirring it well and beating thoroughly. Take care 
that the yeast is good and “ lively,” for, without this, failure is certain. 
Cover the pan with a thick blanket or towel and in winter set in a warm 
place to rise—this is called “ setting the sponge.” In the morning add the 
salt and enough flour to make a dough. First work the dough in the pan, 
until it loses part of its stickiness ; then thickly flour the board, flour the 
hands, take out the dough and knead rapidly and continuously by drawing 
the dough farthest from j^ou over to the centre and pressing it down with 
the ball of the hand. Repeat this several times, then turn the dough around 
and knead the other side, and so on, until every part is thoroughly and 
evenly kneaded. This will take about twenty minutes. After this, you set 
it away to rise, giving it time to fully expand, but exercising care that the 
dough dues not fall, as it is then sour, and nothing can be done to restore 
its original sweetness. Next comes the molding. After this dough is very 
light, divide it carefully into loaves; knead lightly on the board until 
formed; place each one in its own pan, and stand back in a warm place 
until double its bulk. 


Milk Bread. 

Made the same as wheat bread, except you use scalded milk instead of 
water to mix it with. 

Steamed Boston Brown Bread. 

Two cupfuls of rye flour, two cupfuls of corn meal, a teacupful of 
molasses or sugar, a teaspoonful of salt. Stir all together thoroughly, and 
wet up with about a pint and a half of sour milk ; then add a level teaspoon¬ 
ful of soda dissolved in a tablespoonful of water. The same can be made of 
sweet milk, by substituting baking powder for soda. The batter to be 
stirred as thick as can be with a spoon, and turned into a well-greased brown 
bread mould, put the lid on and steam five hours, take off the lid, and bake 
in the oven a half hour. 

Boston Brown Bread. 

Two cups of rye flour, one quart of corn meal, one teacupful of graham 
flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful 
of salt, and two-thirds of a teacupful of homemade yeast. Mix into as stiff a 
dough as can be stirred with a spoon, using warm water for wetting. Let it rise 
several hours, or overnight; in the morning, or when light, add a teaspoon¬ 
ful of soda dissolved in a spoonful of warm water: beat it well and turn it 


BREAD, BISCUITS, ETC. 


95 


into well-greased deep, bread pans, and let it rise again. Bake in a moderate 
oven from three to four hours. 

Graham Bread; No. 1. 

Take a little over a quart of warm water, one-half cup of brown sugar or 
molasses, one-half cup of hop yeast, and one and one-half teaspoonfuls of salt; 
thicken the water with graham flour to a thin batter ; add sugar, salt and 
yeast, and stir in more flour until quite stiff. ]n the morning add a small 
teaspoonful of soda, and flour enough to make the batter stiff as can be 
stirred with a spoon ; put it into pans and let rise again ; then bake in even 
oven, not too hot at first; keep warm while rising; smooth over the loaves 
with a spoon or knife dipped in water. 

Graham Bread. No. 2. 

Make a sponge as for milk or water bread. In the morning add two 
tablespoonfuls of molasses and sufficient graham flour to make a soft dough. 
Work well with the hands, mould into loaves, put into well greased pajis, 
let it rise again, and bake in a moderate oven one hour. Graham bread 
must be watched more carefully than white bread, as it sours quickly. 

Corn Bread. 

One cup of corn meal, one cup of flour, two teaspoonfuls of baking 
powder, one even teaspoonful of salt, two tablespoonfuls of sugar. Stir 
these together; add one or two eggs, one cup of milk, three tablespoonfuls 
of melted lard, or butter size of walnut. Bake in hot oven. 

Southern Rice Bread. 

Two-thirds of a pint of boiled rice, three eggs, one tablespoonful of but¬ 
ter and lard mixed, two teacupfuls of white Indian meal, one teaspoonful of 
baking powder, enough milk to make a thin batter. Bake in earthen pans 
or muffin pans; if in the latter the batter must not be quite so thin. 

Parker House Rolls, or “ Pocketbooks.” 

One teacupful of yeast or one cake of compressed j^east, a little salt, 
one tablespoonful of sugar, piece of lard size of an egg, one pint of milk, 
flour sufficient to mix; put the milk on the stove to scald with the lard in 
it. Prepare the flour with salt, sugar, and yeast; then add the milk, not 
too hot, knead thoroughly, and when mixed set to rise; when light knead 
again slightly. Then roll out, spread with melted butter, cut with large 
biscuit cutter, and lap together; let them rise again very light, and bake in 
a quick oven about fifteen minutes. 


96 


BREAD, BISCUITS, ETC. 
Tea Biscuit. No. 1. 


One pint of milk, two ounces of butter or lard, one-half cup of yeast or 
half a compressed cake, one teaspoonful of salt, one teaspoonful of sugar, 
about two quarts of good flour. Scald the milk and stand away until luke¬ 
warm ; then add the salt, sugar, and butter or lard, stir until the butter is 
dissolved, then add the flour and beat vigorously for five minutes; add the 
yeast; mix well, cover with a towel, and stand in a warm place for four 
hours, or until very light; then knead, adding sufficient flour to prevent 
sticking. It must not be as stiff as bread. Knead continuously for ten 
minutes, put back in the pan, cover again, and stand in a warm place two 
hours, or until double its bulk. Now turn it out on the bread-boai'd, pinch 
off a small piece of the dough about the size of a walnut, knead it lightly 
with the fingers into a little ball, place in a greased pan, and so continue 
until you have them all made. Place them far enough apart (two inches) 
to have a brown crust all around. When you have them all molded, cover 
again and let stand a half hour, then bake in a quick oven for fifteen minutes. 

Tea Biscuit. No. 2. 

One quart of flour, two heaping tablespoonfuls of lard, two cups of 
sweet milk, two teaspoonfuls of baking powder and one saltspoonful of salt. 
Sift flour and powder first together, then add salt, next rub lard quickly in, 
and pour in the milk; knead well and cut out in small biscuits. Bake in 
quick oven. 

Johnnie Cake. 

Sift one quart of Indian meal into a pan; make a hole in the middle 
and pour in a pint of warm water, adding one teaspoonful of salt; with a 
spoon mix the meal and Avater gradually into a soft dough; stir it very 
briskly for a quarter of an hour or more, till it becomes light and spongy; 
then spread the dough smooth and evenly on a straight, flat board (a piece 
of the head of a flour-barrel will serve for this purpose); place the board 
nearly upright before an open fire, and put an iron against the back to sup¬ 
port it; bake it well; when done, cut it in squares; send it hot to table, 
split and buttered.— Old Plantation Style. 

Dixie Biscuit. 

Three pints of flour, two eggs, two tablespoonfuls of lard, one small 
cupful of yeast, one cupful of milk; mix at eleven o’clock, roll out at four 
o’clock, and cut with two sizes of cutters, put the small ones on top; let rise 
until supper. Bake twenty minutes. 


BREAD, BISCUITS, ETC. 
Beaten Biscuit. 


97 


Two quarts of sifted flour, a teaspoonful of salt, a tablespoonful of 
sweet lard, one egg; make up with half a pint of milk, or, if milk is not to 
be had, plain water will answer; beat regularly, but not hard, until the 
dough blisters and pops; pull off some of the dough; roll it into a ball with 
the hand; flatten, stick with a fork, and bake in a quick oven. It is 
not beating hard that makes the biscuit nice, but the regularity of the 
beating. 


Maryland Biscuits. 

Five pints of flour, good half pound of lard, one pint of water, two tea¬ 
spoonfuls of salt and one of baking pow'der. Mix salt, flour and lard 
together, add water and work dough good, then beat it one thousand times; 
make out into small biscuits, stick with a fork and bake in a hot oven twenty 
minutes. 

Soda Biscuit. 

One quart of sifted flour, one teaspoonful of salt, half pint of milk, one 
large spoonful of lard, two heaping teaspoonfuls of baking powder. Put 
baking powder and salt in the flour and sift it over again; then rub into 
this the lard, (see that the oven is very hot, grease the pans and get the 
cutter and rolling pin) then put in the milk; knead up quickly. Roll out 
one inch thick; bake twenty minutes; handle as little as possible. 

Southern Corn Meal Pone or Corn Dodgers, 

Mix with cold water or milk into a soft dough one quart of southern 
corn meal, one teacup of flour sifted, a teaspoonful of salt, a tablespoonful of 
butter or lard melted. Mold into oval cakes with the hands and bake in a 
very hot oven, in well-greased pans. To be eaten hot. The crust should 
be brown. 

Corn Meal Muffins or Pone. 

Two heaping cupfuls of meal, two and a half cupfuls of sweet milk, 
three tablespoonfuls of melted lard or butter, two tablespoonfuls of wliite 
sugar, one cupful of flour, three eggs, three heaping teaspoonfuls of baking 
powder, one teaspoonful of salt. Beat eggs thorouglily, sift baking powder 
in meal and flour, then stir this into lard and eggs; beat well and bake 
quickly. 


98 


BREAD, BISCUITS, ETC. 
Graham Gems. 


Three pints of sour milk or buttermilk, one tablespoonful of melted 
butter, a teaspoonful of salt, a teacupful of wheat flour, and graham flour to 
make as stiff a dough as you can stir with a spoon. Have the gem-pans 
very hot and bake in a very quick oven. 

Corn Gems. 

Two cupfuls of yellow corn meal, one cupful of wheat flour, one table¬ 
spoonful of butter, three eggs, one cupful of cold milk, two teaspoonfuls of 
baking powder, one cupful of boiling milk. Put the meal into a bowl, put 
tlie butter into the centre and pour over it the boiling milk; stir, then add 
the cold milk, the eggs beaten separately, salt and flour. Beat well, add 
the baking powder and mix thoroughly. Pour into greased gem-pans, and 
bake in a hot oven thirty minutes. 

Plain Gems. 

To each cupful of graham flour allow one teaspoonful of baking powder 
and a little salt. Mix with enough milk to make a very stiff batter. Bake 
in a quick oven. 

Sally Lijnn. 

One pint of milk, three eggs, one teaspoonful of sugar, one gill of good 
yeast or a quarter of a compressed cake, one and one-half pints of sifted 
flour, one teaspoonful of salt, one ounce of butter. Scald the milk, add to 
it the butter, and stand on one side until lukewarm; then add the yeast, 
salt, sugar, and flour; beat continuously for five minutes, cover, and stand in 
a warm place for two hours, or until very light. Then beat the eggs sepa¬ 
rately until very light; add first the yolks and then the whites; stir them in 
carefully; stand again in a warm place for fifteen minutes, tlien turn into a 
greased Turk’s head, and bake in a moderately quick oven for forty minutes. 

Quick Sally Lunn. 

One cupful of sugar, half cupful of butter; stir well together, and then 
add one or two eggs; put in one good pint of sweet milk, and with sufficient 
flour to make a batter about as stiff as cake ; put in three teaspoonfuls of 
baking powder; bake and eat hot with butter, for tea or breakfast, 

Laplanders. 

One pint of milk, one pint of flour, three eggs, beaten separately. Bake 
in gem-pans. 


BREAD, BISCUITS, ETC. 
Rusk. 


99 


Two teacupfuls of raised dough, one-half teacupful of sugar, quarter of 
a cupful of butter, two well-beaten eggs, flour enough to make a stiff dough; 
set to rise, and when light, mould into high biscuit, let rise again twice the 
size ; and place in oven. 

Cinnamon Rolls. 

Take rusk dough, roll to about one quarter of an inch thick, spread 
with butter, then sprinkle with sugar and cinnamon ; roll up, and cut as 
you would a jelly cake; put in pans like biscuit, not to touch; set to rise. 
When light, put in a little lump of butter, and sugar and cinnamon on each 
one, and bake. 


Vienna Rolls. 

Sift together one quart of flour, one-half teaspoonful of salt, and two 
teaspoonfuls of baking powder. Rub in a heaping tablespoonful of cold 
lard, add one pint of milk, and mix in a bowl to a smooth dough easily 
handled without sticking to hands. Turn out dough and give it a quick 
knead or two to equalize it, then press it out with the hand without rolling 
pin to the thickness of one-half inch. Cut out with a large round cutter, 
fold one-half over the other by doubling and Jay them on greased baking 
sheet, without touching. Bake in a hot oven fifteen minutes. Before put¬ 
ting in the stove they may be washed over with a little milk to glaze them. 
— Mrs. H. A. Clark. 

Berry Tea Cakes. 

One pint of flour, three tablespoonfuls of butter, two tablespoonfuls of 
sugar, on6 egg, one cupful of sweet milk, one teaspoonful of cream tartar, 
half teaspoonful of soda; stir in a cupful of fruit. To be eaten with butter. 

Tea Waffles or Raised Waffles. 

Take one quart of warm milk after dinner; put in two eggs beaten, a 
small piece of butter, and a small cupful of yeast or half a compressed cake. 
Mix with flour a little thicker than wheat pancakes. Set by warm stove 
and they will be light for tea. Have the waffle iron gradually and thoroughly 
heated. Dip a small paint brush or a featlier in melted suet and grease the 
iron well in every part. Pour the batter in a pitcher so you can fill the 
iron quickly. Bake two minutes or until a nice brown, then remove them 
carefully, place on a hot dish and serve very hot. 


100 


BREAD, BISCUITS, ETC. 

Quick Waffles. 

Two pints of sweet milk, one cup of butter (melted), sifted flour to make a 
soft batter ; add the well-beaten yolks of six eggs, then the beaten whites, 
and lastly (just before baking) four teaspoonfuls of baking powder, beat¬ 
ing very hard and fast for a few minutes. These are very good with four or 
five eggs, but much better with more. 

Flannel Cakes. 

One pint and a quarter of milk, one tablespoonful of butter, two eggs^ 
three cupfuls of flour, one-half cupful of yeast or half a compressed cake, 
one teaspoonful of salt. Scald the milk, add to it the butter, and let stand 
until lukewarm; then add the yeast, or the cake dissolved, in one-quarter 
cupful of warm water, and salt and flour, and beat well. Cover and stand 
in a warm place until morning. In the morning beat the eggs separately ; 
add first the yolks and then the whites; beat well, let stand fifteen minutes, 
and bake on a hot griddle, in greased muffin rings on the griddle on top of 
the stove, or in the oven. This mixture may also be baked in gem-pans, 
and is then Wheat Crems, or in muffin rings using a gill less of milk and is 
then Plain Muffins. 

Quick Flannel Cakes. 

One quart of flour, one-fourth a cup of butter, one teaspoonful of salt, 
two teaspoonfuls of baking powder, three eggs, one and one-half pints of milk. 
Rub the butter and flour together until smooth, then add the salt, beat tlie 
yolks of the eggs, add them to the milk; add this to the flour, and beat 
vigorously until smooth; add the whites of the eggs and the baking powder, 
and bake quickly on a hot griddle. 

Buckwheat Cakes. 

Put one quart of cold water into a stone jar with a small neck, so you 
can pour it out easily, add to it one teaspoonful of salt and three and three- 
quarter cups of buckwheat flour; beat well until perfectly smooth; then 
add a half cupful of yeast or half a compressed cake, and mix well; cover the 
top of the jar and let stand in a warm place until morning. In the morn¬ 
ing, dissolve a half teaspoonful of saleratus or soda in two tablespoonfuls of 
boiling water, add this to the batter, beat thoroughly, and bake on a hot 
griddle. A pint of this batter wnll do to start the next lot. Add two table¬ 
spoonfuls of molasses, that the cakes may brown nicely. Some people con¬ 
sider that half buckwheat flour, one-quarter graham flour, and one-quarter 
Indian meal make the best and most healthy griddle cakes. 


101 


BREAD, BISCUITS, ETC. 

Sour Milk Griddle Cakes. 

Make a batter of a quart of sour milk,—or b.uttermilk is better—and as 
much sifted flour as is needed to thicken so that it will run from the pitcher, 
add two well-beaten eggs, a teaspoonful of salt, a tablespoonful of melted 
butter, and a level teaspoonful of soda dissolved in a little milk or cold 
water, added last; then bake on a hot griddle, well greased, brown on both 
sides. 

Pop-Overs. 

Two cupfuls of flour, two cupfuls of sweet milk, two eggs, one tea¬ 
spoonful of butter, one teaspoonful of salt. Bake in cups in a quick oven 
fifteen minutes. Serve hot with a sweet sauce. 

PoMPTON Puffs. 

Three cups of flour, one tablespoonful of butter, one-half teaspoonful of 
salt, two cupfuls of milk, four eggs, whites and yolks beaten separately, one 
heaping teaspoonful of Cleveland’s baking powder. Sift flour, baking pow¬ 
der, and salt together twice, chop in the butter. Stir the beaten yolks into 
the milk and add the flour, then the frothed whites. Whip high and light 
and bake in a quick oven. 

Griddle Cakes. 

One quart of buttermilk, one teaspoonful of salt, one level tablespoon¬ 
ful of soda, one cupful of Indian meal, five cupfuls of wheat flour. Cakes 
made in this way may be tender, light and excellent. The buttermilk 
makes them light and puffy. Beat well. 

Buckwheat, graham, and entire wheat flour made in the same way. 
Five cups of eitlier to one cup of Indian meal. 

Sauce for Pancakes. 

One cupful of boiling water, one cupful of sugar, one tablespoonful of 
butter, one-half teaspoonful of cinnamon or nutmeg, juice and grated 
rind of a lemon. Stir sugar and butter into the boiling water, and add 
the lemon and the spice after taking it from the fire. 

Fritters. 

Make fritters quickly and beat thoroughly. A good rule for them is 
two eggs, one cup of milk, one teaspoonful of salt, and two cupfuls of flour; 
have the lard in which to cook them nice and sweet and hot, if the tempera¬ 
ture is right the batter will quickly rise in a light ball with a splutter, and 


102 


BREAD, BISCUITS, ETC. 


soon brown ; take up carefully the moment they are done, with a wire spoon; 
drain in a hot colander, and sift powdered sugar over them ; serve hot. 
Batters for fritters should be made an hour before using, as the grains of 
flour swell by standing after being moistened, and thus become lighter. Add 
the whites of eggs just before frying. It is better not to use sugar in bat¬ 
ter, as it tends to make it heavy. Sprinkle over them in the dish when just 
ready to serve. Pork fritters are made by dipping thin bits of breakfast- 
bacon or fat pork in the batter ; fruit fritters by chopping any kind of fresh 
or canned fruit fine and mixing it with batter, or by dipping quarters or 
halves in batter. 

Another nice fritter batter is made by putting in a basin about two 
ounces of flour, a little salt, two teaspoonfuls of melted butter, and the 
yolk of an egg, moistened by degrees with water, stirring all the while with 
a spoon, till forming a smooth consistency, to the thickness of cream, then 
beat the white of the egg till firm, mixing it with the batter \ it is then 
ready to fry. Use any fruit in this batter. 

A nice fritter sauce is made by boiling a teacupful and a half of water 
and one cupful of sugar for twenty minutes. Remove from the fire and add 
a teaspoonful each of extract of mace, cloves, and ginger. 

German Fritters. 

Take slices of stale bread or cake cut in rounds, fry them in hot lard 
to a light brown. Dip each slice when fried in boiling milk, to remove the 
grease ; drain quickly, dust with powdered sugar, or spread with preserves 
or jelly. Serve on a hot plate. 

Corn Fritters. 

One can of corn, pinch of salt, yolks of three eggs, three tablespoonfuls 
of cream, two tablespoonfuls of flour and whites of three eggs, beaten light. 

Meat Fritters. 

Any cold meat or chicken, makes excellent fritters. Chop the meat, 
season with salt and pepper, and pour the juice of a fresh lemon over it. 
Prepare the meat about an hour before making the fritters. Stir the meat 
into any good fritter batter; then drop a large spoonful into boiling hot fat, 
and fry to a light brown. Serve very hot. 

Oyster Fritters. 

Drain one pint of oysters thoroughly, chop fine, season with pepper and 
salt. Stir the chopped oysters in a batter made of eggs, milk and flour, and 


BREAD, BISCUITS, ETC. 


103 


fi-y ill hot butter or lard; or fry them whole, enveloped in batter, one in each 
fritter. In this case the batter should be thicker than if they were chopped. 

Cream Shortcake. 

Rub into one quart of fine white sifted flour three tablespoonfuls of cold 
butter, a teaspoonful of salt, and a tablespoonful of white sugar. Add a 
beaten egg to a cup of sour cream, turn it into the other ingredients, dissolve 
a teaspoonful of soda, mix all together, handling as little as possible; roll 
lightly into two round sheets, place on pie-tins, and bake from twenty to 
twenty-five minutes in a quick oven. This crust is delicious for fruit short¬ 
cakes. 


PASTRY AND PIES 


To make a light crisp, and flaky crust, the best of flour should be used; 
the butter aud lard should be fresh, sweet and hard ; the water cold; and 
all handled as little as possible. A great improvement in making pie crust 
is the addition of about a heaping teaspoonful of baking powder to a quart 
of flour. Pie crust can be kept a week, so that it is a good plan to make 
two or three extra crusts on baking day, pricking well, to be used for cream 
custard, or lemon pies as wanted. 

Plain Pie Ckust. 

Two and a half cupfuls of sifted flour, one cupful of shortening, half 
butter and half lard, cold; a pinch of salt, a heaping teaspoonful of baking 
powder, sifted through the flour. Rub thoroughly the shortening into the 
flour. ]\Iix together with half a teacupful of cold water, or enough to form 
a rather stiff dough; mix as little as possible, just enough to get it into 
shape to roll out; it must be handled very lightly. This rule is for two 
pies. Great care must be taken in adding the water. Wet only the dry 
flour, never stirring twice in the same place, and taking care not to add more 
than is needed to moisten. When you have a little pie crust left, do not 
throw it away; roll it thin, cut it in small squares and bake. Just before 
tea, put a spoonful of raspberry jelly on each square. 

Suet Paste. 

One cupful of beef suet, freed of skin, and chopped very fine, added to 
two cupfuls of flour, sifted with one teaspoonful of baking powder. Add 
one cupful of ice water and mix into smooth firm dough. This paste is nice 
for apple dumplings and meat pies. All the ingredients should be very cold 
when mixing, and the suet dredged with flour after it is chopped, to prevent 
the particles from adhering to each other. 

Sliced Apple Pie. 

Line pie pan with crust, sprinkle with sugar, fill with tart apples sliced 
very thin, sprinkle sugar and a very little cinnamon over them, and add a 
( 104 ) 



PASTRY AND PIES. 


105 


few small bits of butter, cover with the top crust, and bake half to three- 
quarters of an hour; allow four or five tablespoonfuls.of sugar to one pie. 
Or, line pans with crust, fill with sliced apples, put on top crust and bake ; 
take off top crust, put in sugar, bits of butter and seasoning, replace crust 
and serve warm. It is delicious with sweetened cream.— li. B. P. 

Apple Custapd Pie. No. 1. 

Lay a crust in your plates; slice then enough apples to half fill your 
plates ; pour over them a custard made of two eggs and one quart of milk, 
sweetened and seasoned to your taste. Bake until set in the middle. 

Apple Custard Pie. No. 2. 

Peel sour apples and stew until soft, then rub through a colander; beat 
one egg for each pie to be baked, and put in at the rate of one teaspoonful 
of butter and one cupful of sugar for three pies; season with nutmeg. 

Apricot, Apple or Peach Meringue Pie. 

Use stewed apples, peaches or apricots, and sweeten to taste. Mash 
smooth and season with nutmeg and a little butter. Fill the crusts and 
bake, without top crusts. Take the whites of three eggs and whip to a 
stiff froth, and sweeten with three tablespoonfuls of powdered sugar. Fla¬ 
vor with vanilla. Beat until it will stand alone, then spread on the pie one- 
half to one inch thick, and set back into the oven until the meringue is “ set.” 
Eat cold. Dried fruit can be substituted. 

Chocolate Pie. 

Put some grated chocolate into a basin and place this in another basin 
of hot water; let it melt (do not add any water to it); beat one egg light, 
and add a little sugar to it; when melted add to egg, spread this on the top 
of a custard pie. Lovers of chocolate will like this. 

Cherry Pie. 

The common red cherries make the best pies. Stone half the cherries. 
Line deep pie dishes with good plain paste, fill them nearly full of the cher¬ 
ries, sprinkle over four large tablespoonfuls of sugar, and dredge this lightly 
with flour; cover with the upper crust, rolled out as thin as possible, trim 
the edges neatly with a sharp knife. Make a vent in the centre ; moisten 
the edges with water and press them tightly together so that the juices of 
the fruit may not run out while baking. Serve the same day as they are 
baked, or the under crust will be heavy. 


106 


PASTRY AND PIES. 


Blackberry, raspberry, huckleberry, plum and strawberry pies are made 
the same, using two large tablespoonfuls of sugar instead of four. 

Chocolate Custard Pie. 

One-quarter cake of Baker’s chocolate, grated; one pint of boiling 
water, six eggs, one quart of milk, one-half cupful of white sugar, two tea¬ 
spoonfuls of vanilla. Dissolve the chocolate in a very little milk, stir into 
the boiling water, and boil three minutes. When nearly cold, beat up with 
this the yolks of all the eggs and the whites of three. Stir this mixture 
into the milk, season and pour into shells of good paste. When the custard 
is “ set ”—but not more than half done—spread over it the whites whipped 
to a froth, with two tablespoonfuls of sugar. You may bake these custards 

without paste, in a pudding-dish or cups set in boiling water. 

« 

CocoANUT Custard. 

Beat two eggs and one-half cup of sugar together until light. Add one 
pint of milk, one-half of a nutmeg, grated, and one cup of grated cocoanut. 
Line two pie dishes with plain paste, pour in the custard, and bake in a 
quick oven for thirty minutes.— R. B. P. 

Cranberry Pie. 

Take a heaping cupful of ripe cranberries, and with a sharp knife split 
each one ; put them in a vegetable dish; add one cupful of white sugar, 
half a cupful of water, a tablespoonful of sifted flour ; stir it all together, 
and put into your crust. Cover with crust, and bake slowly in a moderate 
oven. You will find this the best way of making a cranberry pie. 

Cranberry Tart Pie. 

After having washed and picked over the berries, stew them well in 
enough water to cover them ; when they burst open, and become soft, 
sweeten with plenty of sugar and mash them smooth (some prefer them not 
mashed); line your pie plates with thin puff paste, fill them, and lay strips 
of paste across the top. Bake in a moderate oven. Or, you may rub them 
through a colander to free them from the skins. 

Cream Pie, 

Put one pint of milk in a double boiler ; moisten a heaping tablespoon¬ 
ful of cornstarch with a little cold milk and add to the boiling milk. Stir 
constantly until it thickens ; then add one-half cupful of sugar and a lump 
of butter the size of a walnut. Beat the whites of four eggs to a stiff froth 


107 




TASTRY AND TIES. 

and add just before taking from the stove. Flavor the custard with the 
juice and rind of a fresh lemon, or a teaspoonful of vanilla. Line three pie 
dishes with plain paste ; bake in a quick oven fifteen to twenty minutes. 
When done, fill with the custard and bake until a nice brown. Serve very 
cold. . 

Cheese Cake Pies. 

Three cupfuls of cottage cheese, four tablespoonfuls of cream, one cup¬ 
ful of sugar, six eggs, juice and rind of two lemons or two teaspoonfuls of 
vanilla, two teaspoonfuls of melted butter. Press the cheese through a col¬ 
ander, beat the eggs until light, add them with all the other ingredients to 
the cheese ; beat until smooth. Line a deep pie dish with plain paste, fill 
with this mixture, and bake in a quick oven for thirty minutes. 

Ripe Currant Pie. 

Stem your currants and wash them ; line your pie plates wdth paste ; 
fill them with the fruit and add sugar in the proportion of half a pound to 
one of currants, and sprinkle flour over the top, cover with top crust, leave 
an opening in the centre and bake. 

Lemon Custard. 

One cupful of sugar, three eggs, one cupful of milk, one tablespoonful 
of flour, two tablespoonfuls of powdered sugar, juice and rind of one lemon. 
Beat the cupful of sugar and yolks of eggs together, add the juice and rind 
of the lemon. Put the flour into a cup and add the milk very gradually, 
stirring all the while, then pour it through a sieve into the eggs and sugar. 
Line a deep pie plate with puff paste, pour in the mixture and bake in a 
quick oven thirty minutes. Add gradually three tablespoonfuls of powdered 
sugar to the whites of the eggs, beating all the while ; when it is all in, beat 
until stiff and glossy, then place over the top of the pie by spoonfuls, and 
put back in the oven to brown. 


Lemon Pie. 

One large lemon, or two small ones, grated, two cupfuls of cold water, 
one cupful of new milk, two tablespoonfuls of cornstarch, one egg, one 
tablespoonful of butter, and one cupful of sugar. Add sugar and butter to 
the grated lemon. Mix cornstarch with the egg, and add all the ingredients 
to the milk and water. Boil in a farina kettle. 


108 


PASTRY AND PIES. 


Pumpkin for Pies. 

Cut up in several pieces, do not pare it; place them on baking-tins and 
set them in the oven ; bake slowly until soft, then take them out, scrape all 
the pumpkin from the shell, rub it through a colander. It will be fine and 
light and free from lumps. Or it may be steamed and strained through a 
sieve. Squash may be prepared in the same manner. 

Pumpkin I^ies. 

One quart of rich milk, (a little cream is a great improvement), three 
cupfuls of prepared pumpkin, two cupfuls of sugar, a little piece of butter, 
four eggs, a scant tablespoonful of ginger, same of cinnamon. Beat the 
yolks thoroughly before added, and stir in the well-beaten whites just before 
putting the pie in the oven. Have a rich crust, and bake in a quick oven. 
This recipe is a sufficient quantity for three pies. 

Custard Pie. 

Beat the yolks of three eggs to a cream. Stir thoroughly a tablespoon¬ 
ful of sifted flour into three tablespoonfuls of sugar; add it to the beaten 
yolks, use a pinch of salt, a teaspoonful of vanilla, and a little grated nut¬ 
meg ; next the well-beaten whites of the eggs ; and lastly, a pint of scalded 
milk (not boiled) which has been cooled; mix this in by degrees, and turn 
all into a deep pie pan, lined with puff paste, and bake from twenty-five to 
thirty minutes. 

Cream Peach Pie. 

Pare ripe peaches and remove the stones ; have your pie dishes ready 
lined with a good paste, fill with the peaches ; strew these with sugar; lay 
the upper crust on lightly, slightly buttering the lower at the point of con¬ 
tact. When the pie is done, lift the cover and pour in a cream made thus: 
one small cupful of rich milk, heated, whites of two eggs, whipped and 
stirred into the milk, one tablespoonful of sugar, one-half teaspoonful of 
cornstarch wet up in milk ; boil three minutes. The cream must be cold 
when it goes into the hot pie. Replace the crust, and set by to cool. Eat 
fresh. 

Dried Peach Florendines. 

Stew peaches in as little water as possible ; put them through the col¬ 
ander and thin with cream or good milk. Sweeten to taste and flavor with 
nutmeg or lemon. For every pie, beat up one egg very light and add just 
before turning into the crust. For each pie, beat to a froth the white of an 


PASTRY AND PIES. 


109 


egg; add a tablespoonful of sugar, and a little lemon, and spread over flor- 
endine. Return to the oven arui brown.— Ji. B. F. 

Pie Plant or Rhubarb Pie. 

Mix half teacupful of white sugar and one heaping teaspoonful of Hour 
together, sprinkle over the bottom crust, then cut the pie plant up fine and 
add ; sprinkle over this another half teacupful of sugar and heaping tea¬ 
spoonful of flour ; bake three-quarters of an hour in a slow oven. Or, stew 
the pie plant, sweeten, add grated rind and juice of a lemon and yolks of 
two eggs, and bake and frost like lemon pie. 

Sweet Potato Pie. 

One pound of steamed sweet potatoes finely mashed, two cupfuls of 
sugar, one cupful of cream, three well-beaten eggs, flavor with lemon or nut¬ 
meg and bake in pastry shell. Fine. In lieu of cream use milk and a little 
butter. 

Rice Custard. 

Thicken one quart of boiling milk with about one-third of a cupful of 
ground rice ; add one teaspoonful of salt, five beaten eggs, sugar to taste 
and flavor with nutmeg. 

Marlboro Pie. 

Press one cupful of stewed apples through a sieve and add one table¬ 
spoonful of butter while the apples are hot; let stand until cool. When 
cold add the well-beaten yolks of three eggs, the juice and rind of one 
lemon, one cupful of sugar, and one cupful of cream or milk. Bake thirty 
minutes in quick ove*' in two deep pie dishes lined'with plain paste. Beat 
the whites of eggs td a stiff froth, add two tablespoonfuls of powdered 
sugar. Spread over the top of the pies and return them to the oven until a 
nice brown. 

Molasses Pie. 

Put in a pan one and a half cupfuls of molasses, one-half cupful of 
vinegar, two tablespoonfuls of flour mixed with a little water, a little lemon 
juice and grated peel or nutmeg, and an egg well beaten. Mix well to¬ 
gether. Line two dishes with plain paste and pour mixture in. Cut strips 
one-half inch wide of the paste and cross over the top of pie.— B. B. P, 

Shoo Fly Pie. 

Line four dishes with crust. Mix in a pan one cupful of New Orleans 
molasses, one cupful of boiling water, and one heaping teaspoonful of soda, 


no 


PASTRY AND PIES. 


di.ssolved in the boiling 'water. Divide thi.s among tlie four crusts. Take 
three scant cupfuls of flour, one cupful of sugar, piece of butter and lard 
size of an egg. Mix together and sprinkle in the molasses and water. Let 
stand five or ten minutes or until molasses has soaked through flour. Bake 
in a moderate oven.— Mrs. Rodgers. 

Goosebekey Pie. 

Pick off the stems and blossoms of your gooseberries, wash them, and 
pour enough boiling water over tliem to cover them. Let them stand until 
the water is cold and then drain them. Line your pie plates with pastry, 
fill them with the fruit, and add three-fourtlis of a pound of sugar to a pint 
of fruit; sprinkle flour over the top and cover with the top crust; leave an 
opening in the centre, then your juice will not boil out. 

Mince Meat. 

Two pounds of beef, (sticking piece best), two pounds of bgef’s suet, 
two pounds of la3'er raisins, two pounds of currants, picked, washed, and 
dried, one pound of citron, tv.m nutmegs, grated, one-quarter ounce of cloves, 
one-half pound of candied lemon peel, four pounds of apples, two pounds of 
sugar, one-half ounce of cinnamon, one-quaiTer ounce of mace, one teaspoon¬ 
ful of salt, juice and rind of two oranges, juice and rind of two lemons. 
Cover the meat with boiling water and simmer gentl}'- until tender, then 
stand away until cold. Shred the suet and chop it fine. Pare, core, and 
chop the apples. Stone the raisins. Shred the citron. When the meat is 
cold, chop it fine, and mix all the dry ingredients with it; then add the 
juice and rinds of the lemons and oranges, mix well, and thin with good 
sweet cider, and it is ready for immediate use. If for future use, put over 
the fire in a preserving kettle, let come to a boil. Put it in fruit jars and 
make air-tight. This will keep for months. 

Mock Mince Meat. 

Roll two Boston crackers and mix them with one cup of finely chopped 
raisins, one-half cup of washed currants; add one quarter of a teaspoonful 
of salt, one beaten egg, one tablespoonful of vinegar, two-thirds of a cup of 
molasses, one-half cup of cider, one-half cup of sugar, one-half cup of cut 
citron, juice and rind of one lemon, and spice to taste. Mix all together 
and bake with two crusts in a quick oven for a half hour. 

PoTPiE Crust. 

One pint of buttermilk, two tablespoonfuls of cream and one teaspoon¬ 
ful of soda and a little salt. Mix the same as soda biscuit. 



J 


CAKES. 


When making cake remember: 

To use an earthen bowl and a wooden spoon; never attempt to mix the 
eggs and butter in a tin basin. 

Eggs keep fresher and beat up quicker when kept in a cool place or on 
ice; never melt or warm the butter but beat it to a cream. 

Baking powder should be well mixed with the sifted flour. 

Powdered sugar makes a much lighter, finer cake than granulated. 

To use cups of the same size to measure all materials. 

When no butter is used in the cake bake it in a quick oven ; when 
butter is used, a moderate oven. 

It is better to grease the cake pans with lard as butter sticks and burns 
easily. A safe plan is to line the bottom of the pan with greased paper. 

You may know the cake is done when it leaves the sides of the pan ; 
when it will not stick to broom splint when stuck in centre of cake or when 
you no longer hear it sing when held close to the ear. 

When looking at the cake while it is baking do it quickly and shut the 
door carefully. Turn out as lightly as possible that you may not cause it to 
sadden. 

Exact quantities of flour can hardly be given as it differs so in thickening 
qualities. Judgme'nt must be exercised in this. 

In the recipes for boiled icings, boil ’til it hairs, means boil until when 
you drop a little from the spoon little hairs or tlireads are seen to blow off 
from it. It is then done. If taken off before this, your icing will be soft, 
if allowed to cook too much, it will be hard and, crack on 3^our cake. Ex¬ 
perience will teach you when it is done just enough, and you will make no 
other after learning this method. 

Angel’s Food. 

After sifting flour four or five times, measure and set aside one cup. 
Sift several times and measure one and one-fourth cups of granulated sugar. 
Beat whites of ten eggs about half and add one level teaspoonful of cream 
( 111 ) 



112 


CAKES. 


of tartar. Beat until very, very stiff. Flavor. Stir in sugar, then flour 
very lightly. Put in pan and in a moderate oven at once. 

Devil’s Food. 

Part 1. Mix together one cup of brown sugar, one cup of shaved choco¬ 
late, one cup of sweet milk. Put over the fire and let come to a boil, stirring 
all the while. When thick, take from stove and set to cool. 

Part 2. Rub to a cream one cup of brown sugar and one-half cup of 
butter. Add yolks of tliree eggs and beat all very light; then one-half cup 
of sweet milk, two cups of flour, flavor with vanilla, and two teaspoonfuls of 
baking powder. Beat whites light and add also a pinch of salt. Mix with 
Part 1 and bake in jelly tins. Put white icing between layers .—Lucie R. B. 

White Cake. 

Cream two-thirds of a cup of butter and two cups of pulverized sugar. 
Add one cup of sweet milk and three cups of flour, mixing three level tea¬ 
spoonfuls of baking powder with the flour. Just before putting in the oven 
flavor and add the beaten whites of five eggs. Bake in jelly tins and put 
chocolate or orange icing between. If chocolate icing is used, flavor cake 
with one teaspoonful of vanilla; if orange icing, flavor cake with same 
quantity of orange. 

Chocolate Cake. 

Dissolve one cup of shaved chocolate in five tablespoonfuls of boiling 
water. Cream one-half cup of butter and one and a half cups of sugar; 
add the yolks of four eggs and beat light, then one-half cup of milk, the 
melted chocolate, and one and three-fourth cups of flour, (save a little of the 
flour to mix with the baking powder.) Beat this mixture very smooth and 
then add the well beaten whites of the four eggs; one teaspoonful of vanilla, 
and one heaping teaspoonful of baking powder. Mix lightly, but well, and 
turn into a greased cake-pan which has been lined with paper, and bake 
forty-five minutes in a moderate oven. 

Ice Cream Cake. 

Two cups of sugar, one cup of sweet milk, one cup of butter, two cups 
of flour, one cup of corn starch, whites of eight eggs, three teaspoonfuls of 
baking powder, two teaspoonfuls of vanilla; bake in jelly tins. 

Filling .—Whites of four eggs, four cups of granulated sugar, one-half 
pint of water, two teaspoonfuls of citric acid, two teaspoonfuls of vanilla. 
Pour boiling water on sugar, boil until clear and will candy in water, pour 


CAKES. 


113 


the boiling syrup over the eggs, well beaten, and beat until cold and a stiff 
cream ; before quite cold add citric acid and vanilla. Place about one inch 
thick between layers of cake. 

Fruit Cake. 

One cup of brown sugar, one cup of butter, one cup of molasses, one 
cup of sweet milk, three cups of flour, four eggs, three level teaspoonfuls 
of baking powder, two pounds of raisins, one pound of currants, one-half 
pound of citron, one small nutmeg, gratecT, one teaspoonful of cinnamon, one 
teaspoonful of cloves, juice and rind of one lemon, same of an orange. Rub 
sugar and butter to a cream. Add molasses and milk and beat well. Stem 
and seed the raisins; clean, wash, and dry the currants ; cut the citron into 
shreds ; mix fruit well together. Add the spices and baking powder to the 
flour, then add flour to the fruit mixing well to prevent fruit from sticking 
together, then add to the cake. Add juice and rind of lemon and orange 
and stir all well together. Line two round cake pans with greased paper, 
pour in the mixture, and bake in a very moderate oven four hours. This 
will make two four pound cakes. 

White Fruit Cake. 

One cupful of butter, two cupfuls of white sugar, the whites of five 
eggs, one scant cupful of milk, one-quarter pound of citron, cut fine ; one- 
half pound of chopped almonds, one cupful of prepared cocoanut, three 
cupfuls of sifted flour, three teaspoonfuls of baking powder; beat the butter 
to a cream ; then add the sugar; beat the eggs to a stiff froth; add the 
fruit and eggs ; sift the baking powder in the flour ; mix well. Bake in two 
loaves for forty minutes in a quick oven. 

Spice Cake. 

Rub to a cream one-half cupful of butter, two cupfuls of brown 
sugar. Add the yolks of four eggs and beat very light. Then one half 
cupful of sweet milk, a grated nutmeg, two teaspoonfuls cinnamon, and 
three-fourths of a teaspoonful cloves, mix two teaspoonfuls of baking powder, 
with two cupfuls of flour and add. Beat the whites of two of the eggs to a 
stiff froth and add to cake. Beat quickly and lightly, and pour in jelly tins. 
Put together with boiled white icing, for which you will save the two re¬ 
maining whites. See Icings.— R. B. P. 

Railroad Cake. 

Cream two cupfuls of soft white sugar, and one cupful of butter. Add 
the yolks of three eggs and beat very light; then add one cupful of sweet 
8 


114 


CAKES. 


milk, three cupfuls of flour to which has been added three level teaspoon¬ 
fuls of baking powder, and flavor. Beat very lightly the whites of the 
three eggs and add just before putting in pans. Bake in jelly tins. 

Pound Cake. 

Beat one-half pound of butter to a cream and add gradually one pound 
of sugar, beating all the while. Beat seven eggs without separating until 
vnry^ very light, and add them slowly to the butter and sugar, and beat the 
whole vigorously. Add one pound of sifted flour in which you have put 
three teaspooufuls of baking powder. Bake in a moderate oven one and a 
quarter hours. 

Delicate Cake. 

One cupful of sugar, one half cupful of butter, two-thirds of a cupful 
of milk, two cupfuls of flour, three teaspoonfuls of baking powder, whites of 
four eggs beaten to a stiff froth and add just the last thing before going in 
the oven. Flavor with lemon.— Lille. 

White Mountain Cake, 

Two cupfuls of sugar, one half cupful of butter, one cupful of sweet 
milk, three and three-quarters cupfuls of flour, four yolks of eggs and 
one white; three teaspoonfuls of baking powder. Use the other three 
whites for the icing. Bake in jelly tins. 

Sponge Cake. No. 1. 

Three eggs, three tablespoonfuls of water, one cupful of sugar, one cupful 
of flour and one teaspoonful of baking powder. Put the sugar and water on 
to boil. When it comes to a boil pour very slowly over the beaten eggs— 
be careful not to scald them—beat until cold. Add the flour and baking 
powder. Flavor to taste.— R. B. P. 

Velvet Sponge Cake. 

Beat the yolks of four eggs together with two cupfuls of sugar. Stir in 
slowly one cupful of sifted flour, and the whites of four eggs beaten to a stiff 
froth, then a cupful of sifted flour in which you have stirred two teaspoon¬ 
fuls of baking powder, and lastly, a scant teacupful of boiling water, stirred 
in a little at a time. Flavor, add salt, and however thin the mixture may 
seem, do not add any more flour. Bake in shallow tins. 


CAKES. 


115 


Sponge Cake. No. 2. 

Four eggs, three-fourths of a cupful of granulated sugar, three-fourths 
of a cupful of flour, one teaspoonful of baking powder, flavor with lemon. 
Beat whites until very light then add the yolks one whole one at a time, 
and beat light, then the sugar and lemon. Beat this until very light, add 
the powder to flour and stir lightly into the batter. Pour into a well-greased 
pan and bake one-half hour.— 3Irs. A. Darlington. 

Sponge Cake Foe Winter. 

One cupful of flour, one cupful of sugar, two eggs, one teaspoonful of 
baking powder, one-half teacupful of water; beat up quickly and bake. 

Sponge Cake. No. 3. 

Beat to a cream two cupfuls of sifted pulverized sugar, and five eggs 
(save out two whites for icing). Stir into this two cupfuls of sifted flour 
with two teaspoonfuls of baking powder, also one-half cupful of hot water. 
For making the boiled icing, see Icings.— Mrs. H. A. Clark. 

Feather Cake. 

One cupful of sugar, one-half cupful of milk, one and one-half cupfuls 
of flour, one tablespoonful of butter, one-half teaspoonful of soda, one 
tablespoonful of cream of tartar ; flavor with lemon. _ 

Hickory Nut Cake. 

Two teacupfuls of sugar, one-half cupful of butter, one cupful of thin 
cream, three and one-half cupfuls of flour, three teaspoonfuls of baking 
powder sifted through flour, six eggs beaten separately and one pint of 
chopped hickory nuts. Bake in moderate oven forty-five minutes. 

Eggless Cake. 

One and a half cupfuls of sugar, one cupful of sour milk, three cupfuls 
of flour, one-half cupful of butter, one cupful of raisins, one teaspoonful of 
soda, one-half teaspoonful of cinnamon, one-half of a nutmeg. 

Gold and Silver Cake. 

The Gold .—Rub to a cream one cupful of soft white sugar and one- 
half a cupful of butter. Add the yolks of five eggs and beat light. Add 
one-half a cupful of sweet milk, mix, add two cupfuls of flour and two 
level teaspoonfuls of baking powder. Flavor and bake in jelly tins. 


116 


CAKES. 


The Silver .—Cream one-half cupful of butter, and one cupful of soft 
white sugar. To this, add one-half cupful of sweet milk, two cupfuls of 
flour, and two level teaspoonfuls of baking powder. Beat the whites of 
five eggs to a stiff froth and add just before putting in jelly tins. Alter¬ 
nate the layer of gold and silver, and put together with white icing.— R. B. P. 

Marble Cake. 

TFAiYe Part .—Whites of seven eggs, three cupfuls of white sugar, one 
of butter, one of sour milk, four of flour sifted and heaping, one teaspoon- 
ful of soda; flavor to taste. 

Bark Part .—Yolks of seven eggs, three cupfuls of brown sugar, one of 
butter, one of sour milk, four of flour, sifted and heaping, one tablespoon¬ 
ful each of cinnamon, allspice and cloves, one teaspoonful of soda; put in a 
large pan a spoonful of white part and then a spoonful of dark, and so on. 
Bake an hour and a quarter. The white and dark parts are alternated in 
the layer. 

Ribbon Cake. 

This cake is made from the same recipe as marble cake, only make 
double the quantity of the white part, and divide it in one half; put into 
it a very little cochineal. It will be a delicate pink. Lay first the white, 
then the dark, then the pink one on top of the others; bake in a loaf. It 
makes quite a fancy cake. Frost the top when cool. 

Lemon Cake. 

Two cups of sugar, half cup of butter, three-quarters cup of sweet milk, 
whites of six eggs, three cups of flour, three teaspoonfuls of baking powder. 

Sauce for Lemon Cake .—Grated rind'and juice of two lemons, yolks of 
three eggs, half cup of butter, one cup of sugar; mix all together, and set on 
stove, and cook till thick as sponge, stirring all the time; then use like 
jelly between the cakes. 

Caramel Cake. 

One cup of butter, two of sugar, a scant cup of milk, one and a half cups 
of flour, cup of cornstarch, whites of seven eggs, three teaspoonfuls of baking 
powder in the flour ; bake in a long pan. Take half a pound of brown sugar, 
scant quarter pound of chocolate, half a cup of milk, butter size of an egg, 
two teaspoonfuls of vanilla; mix thoroughly and cook as sj^rup until stiff 
enough to spread ; cut cake in the middle and place dressing between and 
on top, and set in the oven to dry. 


CAKES. 


117 


Snow Cake. (Delicious). 

One pound of arrowroot, half of a pound of powdered white sugar, 
half a pound of butter, the whites of six eggs, flavoring to taste of essence 
of almonds or vanilla, or lemon; beat the butter to a cream ; stir in the 
sugar and arrowroot gradually, at the same time beating the mixture ; whisk 
the whites of the eggs to a stiff froth; add them to the other ingredients, 
and beat well for twenty minutes ; put in whichever of the above flavorings 
niay be preferred; pour the cake into a buttered mold or tin, and bake it in a 
moderate oven from one to one and a half hours. This is a genuine Scotch 
recipe. 

Cream Cake. 

Rub to a cream two cups of powdered sugar and two-thirds of a cup 
of butter, add yolks of four eggs, one-half cup of milk, flavoring, three 
scant cups of flour, and three level teaspoonfuls of baking powder. Add 
the whites of four eggs well beaten just before putting in pans. Bake in 
jelly tins. 

Mixture for Cake. 

Beat one egg and one-half cup granulated sugar until egg is very light. 
Moisten two small teaspoonfuls of cornstarch with a little milk, and add 
to pan. Then add a half pint of milk and a teaspoonful of flavoring, and 
boil, or make as a cornstarch pudding using these proportions. 

Roll Jelly Cake. 

Four eggs, one cup sugar, one cup flour, one and a half teaspoonfuls 
of baking powder, pinch of salt. Beat eggs as light as possible, add first 
sugar and having mixed the salt and powder with the flour, dust that in and 
beat up light. Bake this in a shalloiv square pan, when done, turn out, 
spread on jelly and roll immediately Wrap in.— Mrs. Clark. 

Cup or 1, 2, 3, 4 Cake. 

One cup of butter, two cups of sugar, three cups of flour and four- 
eggs. Mix up the same as layer cake. (See recipe.) 

Cream Puffs. 

Put into a large-sized saucepan half a eup of butter, and one cup of hot 
water; set it on the fire; and when the mixture begins to boil, turn in a 
pint of sifted flour at once, beat and stir until it is very smooth, and leaves 
the pan. Remove from the fire, and when cool enough add five eggs that 


118 


CAKES. 


hiive been well beaten, first tlie yolks and tlien the whites, also a little salt, 
stand in a warm place for half an hour stirring frequently. Drop on buttered 
tins in large spoonfuls, about two inches apart. Bake in a quick oven about 
twenty minutes. When done they will be quite light. When cold, open 
tliern on the side with a knife or scissors, and put in as much of tlie custard 
as possible. 

Cream for Filling .—Made of two eggs, three tablespoonfuls of sifted flour 
(nr half cup of cornstarch), and one cup of sugar. Put two-thirds of a pint 
of milk over the fire in a double boiler, stir the sugar, flour and beaten 
eggs together, and as soon as the milk looks like boiling, pour in the mix¬ 
ture, and stir briskly for three minutes, until it thickens; then remove from 
the fire and when cool, flavor with vanilla or lemon, and fill your cakes. 

Chocolate Eclaiks. 

Make the mixture exactly like the recipe for “ Cream Puffs.” Spread 
it on buttered pans in oblong pieces about five inches long, to be laid about 
two inches apart; they must be baked in a rather quick oven, about twenty- 
five minutes. As soon as baked, ice with chocolate icing, and when this is 
cold, split them on one side, and fill with the same cream as “Cream Puffs.” 

Kisses. 

Whites of three eggs and a half pound of pulverized sugar. Beat the 
whites very stiff, tlien sift in sugar beating all the time. Drop witli a 
spoon (which has been dipped into cold water) upon well buttered paper on 
pans. Lift quickly and lightly into powdered sugar, blow off all that won’t 
stick and put at once into a quick oven. Watch carefully or they will burn. 
When they feel firm take them out and remove carefully from the paper. 

Shellbark Kisses. 

One pound pulverized sugar, one pound of nuts and the whites of five 
eggs. Make the same as kisses, adding the nuts last. 

^ Molasses Pound Cake. 

Cream one cup of butter and tw'O cups of brown sugar. To this, add 
the yolks of four or five eggs and beat very light. Then add one cup of 
thick milk, one cup of molasses, one tablespoonful of cloves, one of cinna¬ 
mon, and one and a half of ginger. Beat well together and add one tea¬ 
spoonful of soda dissolved in a little boiling water, four cups of flour and 
the whites of the four esf"!^ well beaten .—Miss Barnard. 

OO 


CAKES. 


119 


Strawberry Shortcake. 

Rub two tablespoonfuls of sugar and four tablespoonfuls of butter to a 
cream. Add one cup of milk, one pint of flour, a little salt, and one and a 
lialf teaspoonfuls of baking powder, mix in flour. Roll out about one and a 
half inches in thickness, put into a greased, large square baking-pan, and 
bake in a very quick oven for twenty minutes. When done, take from the 
oven, split into halves, and spread each half lightly with butter. Place the 
lower half in a large meat plate. Have the berries stemmed, sweetened, and 
slightly mashed, and now put half the berries on this lower half. Cover 
this with the other half of the shortcake and place on this the remaining 
half of the berries. Pour good cream over this and serve immediately. 
This will serve six persons and requires all of two quart boxes of strawberries. 

Variety Cake. 

Rub to a cream three-fourths of a cup of butter and three cups of sugar. 
Add yolks of three eggs, one cup of milk, one teaspoonful of cloves, two 
of cinnamon, one-half cup of raisins, one-half cup of currants. Mix three and 
half teaspoonfuls of baking powder, with three and three-fourth cups of 
flour and add to mixture. Just before putting in the well-greased pan add 
the well-beaten whites of three eggs. 

Romeo and Juliet Cake. 

Dark Part .—Rub one tablespoonful of butter with one cup of powdered 
sugar. Add the yolks of five eggs, four tablespoonfuls of milk, one-half cup 
melted chocolate, and one cup of flour to which has been added one tea¬ 
spoonful of baking powder. 

Light Part .—Rub one tablespoonful of butter and one cup of powdered 
sugar together. Then add four tablespoonfuls of sweet milk, the whites of 
five eggs well beaten, and one and one-fourth cups of flour to which has 
been added one teaspoonful of baking-powder. Flavor with vanilla. Bake 
ill separate tins and spread this custard between when custard gets cold. 
Bring to a boiling point one pint of milk. Beat two eggs very light, add 
one tablespoonful of cornstarch and rub smooth; then add one-half cup of 
sugar and after beating well add to the boiling milk. Stir until it boils well, 
flavor with vanilla and set away to cool. Fine. 

Minnehaha Cake. 

Three-quarters of a cu]) of butter, one and a half cups of pulverized 
sugar, two and a quarter cups of flour, three-fourths of a cup of milk, three- 


120 


CAKES. 


fourths of a cup of broken walnuts, whites of four eggs, two teaspoonfuls of 
baking powder. Bake in jelly tins. 

Filling. —OwQ cup of sugar, and one-half cup of boiling water; boil 
until it is stringy. Have the white of one egg beaten stiff; pour boiled 
sugar over it and beat until cold, then add half cup of seeded raisins. 
Spread on warm cake and arrange in layers. 

Bride’s Cake. 

Cream together one small cup of butter and three cups of sugar, add 
one cup of milk, then whites of twelve eggs beaten light; sift three tea¬ 
spoonfuls of baking powder into one cup of cornstarch mixed with three 
cups of sifted flour, and beat in slowly ; flavor to taste. Beat all thoroughly, 
then put in buttered tins lined with paper ; bake slowly in a moderate oven. 
Ice the top. This makes a beautiful white cake. 

Fig Cake. 

One cupful of sugar and two eggs well beaten, one teaspoonful of bak¬ 
ing powder sifted with one cupful of flour ; stir in one-third of a cupful of 
boiling water. Bake in layers. Beat the white of an egg with pulverized 
sugar to make a thick frosting, and add one dozen seeded raisins, five figs, 
and a little citron, chopped fine. Spread and put together. 

Layer Cake. 

Beat one-half pound of butter to a cream ; add one cup of sugar slowly, 
beating all the time, then add the yolks of five eggs, then the whites beaten 
to a stiff froth, then one and a half cups of flour, two ounces of cornstarch 
and one teaspoonful of baking powder. Bake in three deep jell^' tins in a 
moderate oven for fifteen minutes. 

White Mountain Cake. 

Make the cake as directed in preceding recipe and make the icing as 
follows : To one cup of granulated sugar add three tablespoonfuls of cold 
water, stir, and let come slowly to a boil, stirring as little as possible after 
putting on the stove. Boil until it hairs, then pour very slowly on the 
white of one egg which has been previously beaten to a stiff froth. Beat 
until a thick cream and nearly cold, then add one teaspoonful of vanilla and 
spread between layers. 

Chocolate Layer Cake. 

Make Layer Cake (see recipe) or any cake in preceding recipes which 
says “ bake in jelly tins.” To make icing: Mix one cup of powdered 


CAKES. 


121 


sugar with one-half cup of grated chocolate. Break one egg (white and 
yellow) into it and stir. (Do not beat egg separately or before putting in 
mixture.) Then clip knife in boiling water and smooth over cake or make 
the same as the boiled icing as in preceding recipe; melt the chocolate by 
placing pan in another pan of boiling water, and when melted, adding to 
the white icing. This should be done while the white icing is still warm. 
Do not stir chocolate while it is melting. 

CocoANUT Layer Cake. 

Make the cake as directed in Chocolate Cake recipe and put together 
with the following; White boileci icing. Moisten one cup of granulated 
sugar with three tablespoonfuls of cold water, and stir well. Set on back 
of stove until dissolved then over a moderate fire and boil until it “hairs.” 
Beat the white of one egg very stiff, and pour the boiling sugar slowly into 
it. Beat until it gets quite stiff but not cold ; add three-fourths of a cup of 
grated cocoanut, keeping a half of a cup back to spread over top. Stir the 
cocoanut well in the icing and spread between laj^ers and on top and sides 
of cake. Sprinkle top and sides with the remaining half cup and press it 
down with a broad knife that it may not fall off. 

Orange Layer Cake. 

Make the cake as directed in Chocolate Cake recipe, flavoring with 
orange extract or the juice and rind of one orange and a little lemon. For 
the icing boil the sugar as in the preceding recipe. Beat the yolks of two 
eggs very light and when sugar “ hairs ” pour slowly into the yolks, beat¬ 
ing all the while. Beat until quite stiff but not cold and add a teaspoonful 
of orange extract or a little of the orange juice and peel. Spread on cake 
before it gets cold. This is fine. The yolk of the egg making it look 
much the color of an orange. 

Lemon Layer Cake. 

Make the cake as directed in Chocolate Cake recipe, flavoring with 
lemon extract, or the juice and rind of one lemon. Make a plain icing this 
way : Beat the whites of two eggs to a stiff froth and add slowly one cup 
of pulverized sugar. Flavor with lemon-juice and a little of the peel grated 
in. Spread upon the cake and if it seems too thin, stir in a little more 
sugar. Another way is to make the same as orange icing given previ¬ 
ously, putting more lemon and less orange. 


CAKES. 


1 *^2 

CiTEON Pound Cake. 

Three-quarters of a pound of butter rubbed to a cream with one pound 
of sugar. Add first the yolks of eight eggs, then one pound of flour, mixed 
with two teaspoonfiils of baking powder, the beaten whites of the eggs, and 
hist, one and one-quarter pounds of finely sliced citron slightly dredged with 
flour. Bake one and one-half or two hours. 

Peach Cake. 

Bake three layers of sponge cake; cut peaches in thin slices, prepare 
cream by whipping, sweetening and adding flavor of vanilla if desired, put 
layers of peaches between the sheets of cake, 2 :)Our cream over each layer and 
over the top. This may also be made with ripe strawberries. Serve while 
fresh. 

Whipped-Ceeam Cake. 

One cup of sugar, two eggs, two tablespoonfuls of softened butter and 
four of milk, beat all well together; add a cup of flour in which has been mixed 
two teaspoonfuls of baking powder. Bake in rather small square dripping- 
pan. When cake is cool have ready a half pint of sweet cream whipped to a 
stiff froth, sweeten and flavor to taste, spread over cake and serve while 
fresh. The cream will whip easier if made cold by setting on ice a short 
time. 


COENSTAECH CAKE. 

Two large cups of pulverized sugar, three-fourths of a cup of butter, one 
cup of cornstarch dissolved in a cup of sweet milk, two cups of flour, whites of 
six eggs, three teaspoonfuls of baking powder mixed thoroughly with the flour; 
cream butter and sugar, add starch and milk, then add the whites and flour 
gradually until all is used. Flavor with lemon or rose. 

Centennial Cake. 

Three-quarters of a pound of butter, one and one-half pounds of brown 
sugar, six eggs, whites and yolks beaten separately, one pint of sweet milk, 
one and three-quarters of a pound of flour and two teaspoonfuls of baking 
powder. Three-quarters of a pound of currants, washed and dried, one- 
quarter pound of raisins (stoned), one-quarter pound of citron, sliced, one 
grated nutmeg. Sprinkle fruit with part of flour. Cream the butter with 
the sugar, add beaten yolks, milk, nutmeg and flour and whites of eggs al¬ 
ternately. Put in fruit last, mix well and bake one and three-quarter hours. 


CAKES. 


123 


Coffee Cake. 

One cup of brown sugar, one cup of molasses, one-half cup of butter, 
cup of strong coffee, one egg, four cups of flour, heaping teaspoonful of soda in 
the flour, one tablespoonful of cinnamon, one teaspoonful of cloves, two pounds 
of raisins, fourth pound of citron. Cream the butter and sugar, add the egg, 
spices, molasses, and coffee, then the flour, and lastly the fruit dredged with 
a little flour. Bake one hour in moderate oven.— Mrs. B. Buxton. 

Black Cake. 

One pound of pulverized sugar, three-quarters of a pound of butter, one 
pound of sifted flour, twelve eggs beaten separately, two pounds of raisins 
stoned and part of them chopped, two of currants carefully cleaned, half 
pound of citron cut in strips, quarter ounce each of cinnamon, nutmeg and 
cloves mixed; rub butter and sugar together, add jmlks of eggs, part of 
flour, the spice, and whites of eggs well beaten; then add remainder of 
flour; mix all thoroughly together; cover bottom and sides of a four-quart 
milk-pan with greased white paper, put in a layer of the mixture, then a 
layer of the fruit (first dredging the fruit with flour), until pan is filled up 
three or four inches. A small cup of New Orleans molasses makes the 
cake blacker and more moist, but for this it is not necessary to add more 
flour. Bake three and one-half or four hours in a slow oven. 

Almond Cake. 

Three-quarters of a cup of butter, one cuid of sugar, half cup of sweet 
milk, three eggs, whites and yolks beaten separately, two cups of flour, two 
level teaspoonfuls of baking powder, and one pound of almonds blanched 

and sliced, stirred in last. Save whole ones to put on top of icing. 

« 

Cold Water Cake. 

One and one-half cups of sugar, one-quarter cup of butter, two and one- 
half cups flour, two eggs, one cup of water, two teaspoonfuls of baking 
powder. Flavor with vanilla or lemon. 

Farmer’s Fruit Loaf. 

Soak three cupfuls of dried apples overnight in cold water enough to 
swell them ; chop them in the morning, and put them on the fire with three 
cups of molasses; stew until almost soft; add a cupful of seeded raisins, and 
stew a few moments; when cold, add three cupfuls of flour, one cupful of 
butter, three eggs and a teaspoonful of soda; bake in a steady oven. Spices 
to taste may be added. 


124 


CAKES. 


Citron Cake. 

Cream three cups of white sugar and one cup of butter together; add 
one cup of sweet milk, six eggs, whites and yolks beaten separately; one 
teaspoonful of vanilla, two heaping teaspoonfuls of baking powder, sifted 
with four cups and a half of flour. One cup and a half of citron, sliced very 
thin and dredged with flour. Divide into two cakes and bake in tins lined 
with paper. 


Loaf Dutch Cake. 

One cupful of light bread dough, one egg, sugar and salt to taste, half 
a teaspoonful of soda, half a pound of seeded raisins, and, if desired, a little 
butter and nutmeg; work very smooth, let it rise about half an hour, and 
bake as bread. 


Dominoes. 

Have a plain cake baked in rather thin sheets. When cold, with a 
sharp knife cut into small oblong pieces the size and shape of a domino, only 
a trifle larger. Frost the top and sides. When the frosting is hard, draw 
the black lines and make the dots, with a small brush dipped in melted 
chocolate. These are nice for children’s parties. 

Spice Drop Cakes. 

Yolks of three eggs, one half-cup of lard, one cup of molasses, one-half 
cup of sweet milk, three cups of flour, two teaspoonfuls of baking powder. 
Spices to taste, and flavor with lemon. Drop on buttered paper on tins, and 
bake very quickly. 

Walnut Wafers. 

One-half pound of brown sugar, one-half pound of walnut meats, slightly 
broken but not chopped, three even tablespoonfuls of flour, and one-fourth 
of a teaspoonful of baking powder, one-third of a teaspoonful of salt, two eggs; 
beat the eggs, add the sugar, salt, flour, and lastly meats. Drop small 
spoonfuls on buttered pans, and bake till brown. 

Cocoanut Cookies. 

One cup of butter, two cups of sugar, two eggs, one cup of grated cocoa- 
nut, two teaspoonfuls of baking powder, flour enough to roll. Roll very thin, 
bake quickly but do not brown. 


CAKES. 


125 


Caeaway Seed Cakes. 

Two pounds of flour, one pound of sugar, three-fourths of a pound of 
butter, one tablespoonful of caraway seed, half a pint of milk, two table- 
spoonfuls of saleratus; rub the butter, sugar and flour together thoroughly, 
then add all the other ingredients; roll it out quite thin, cut with a round 
cutter, place them on tins, and bake in a moderate oven. This seems a small 
quantity of milk, but after kneading it a little while it will be found quite 
sufficient; to add more would spoil them. 

Rochestee Gingee Snaps. 

One cup of molasses, one cup of sugar, one heaping cup of butter, one 
teaspoonful of cinnamon, one teaspoonful of ginger, one teaspoonful of soda. 
Boil this together from five to eight minutes; let it cool; then mix with 
flour and roll very thin. Cut into strips one inch wide, and three inches 
long. Bake in a quick oven. 

Heemits. 

Three eggs, one cup of butter, one and one-half cups of sugar, one cup 
of seeded chopped raisins, a very little citron chopped fine, one teaspoonful 
each of cloves, allspice and cinnamon; flour enough to roll. These will keep 
like fruit cake. 

Jumbles. 

One cup of butter, four eggs, two cups of sugar, three tablespoonfuls 
of milk, two teaspooufuls of baking powder, one nutmeg grated, vanilla ex¬ 
tract to suit taste. Flour to make stiff enough to roll out. Sprinkle over 
with sugar and cut into cakes. 

CocoANUT Jumbles. 

One cup of butter, two cups of sugar, three cups of flour, two eggs, 
one cocoanut. Cream the butter and sugar, then add eggs till light, then 
add your cocoanut, then flour; roll on a board lightly with your hand, and 
shape into rings; keep about a half cup of flour to roll with. 

Sheewsbuey Cakes. 

One-quarter pound of butter, one-half cup of sugar, one cup and a half 
of flour, one egg. Roll very thin and cut into small cakes. 

Gingee Snaps. No. 1. 

Two cups of molasses, one cup of butter or shortening, heated and 
added to molasses, one-half cup of water, two teaspoonfuls of soda, three 


126 


CAKES. 


teaspoonfuls of ginger, one and a half teaspoonfuls of cinnamon. Flour 
enough to roll out soft. Bake in a quick oven. 

Ginger Snaps. No. 2. 

Boil one quart of molasses twenty minutes, add one teaspoonful of soda, 
one cup of lard, two teaspoonfuls of ginger, flour to roll very thin. Bake in 
quick oven. 

Cookies. 

Two cups of sugar, one cup of lard, three eggs, one cup of sweet milk, 
two teaspoonfuls of baking powder. Roll thin and bake in a moderate oven 
about fifteen minutes. If wished, sugar may be sprinkled over the cakes 
and pressed gently in with the hand just before cutting out. 

Crullers. 

One cup of sugar, six tablespoonfuls of butter, two cups of sweet milk, 
four eggs, four teaspoonfuls of baking powder. Flour to make a nice dough. 
Roll it to about a quarter of an inch in thickness and fry in hot lard. 
When brown, drain, roll in powdered sugar and stand away to cool. 

Lemon Wafers. 

One-quarter pound of butter, one-half pound of powdered sugar, juice 
and rind of two lemons, flour sufficient to make a stiff batter, six eggs. 
Beat the butter to a cream ; add the sugar slowly. Beat the eggs, without 
separating, until creamy, then add them to the butter and sugar; beat well; 
then add the juice and rind of the lemon, and the flour. Beat all until 
smooth and light. Heat the wafer tongs over a clear fire, brush them lightly 
with melted butter, put in two tablespoonfuls of the mixture, close the 
tongs, turn them over a clear fire until the cake is a light brown. When 
done take out carefully, dust with powdered sugar, and roll around a smooth 
stick, which remove carefully when cold. If you have no tongs, line flat 
pans with buttered paper and drop the mixture in by spoonfuls; spread it 
out very thin, and bake until a light brown. 

Raised Doughnuts. 

Old-fashioned “ raised doughnuts ” are seldom seen nowadays, but are 
easily made. Make a sponge as for bread, using a pint of milk, and a large 
half cupful of yeast; when the sponge is very light add one-half cupful of 
butter or sweet lard, a small cupful of sugar, a teaspoonful of salt; stir in 


CAKES. 


127 


now two well-beaten eggs, add sifted flour until it is tlie consistency of bis¬ 
cuit dough, knead it well, cover and let rise; then roll the dough out into a 
sheet half an inch thick, cut with a very small biscuit-cutter, or in stri])s 
half an inch wide and three inches long, place them on greased tins, cover 
them well, and let them rise before frying them. Drop them in very hot 
lard. Raised cakes require longer time than cakes made with baking powder. 
Sift powdered sugar over them as fast as they are fried while warm. 

Breakfast Doughnuts. 

These doughnuts, eaten fresh and warm, are a delicious breakfa.st dish, 
and are quickly made. Three eggs, one cupful of sugar, one pint of sweet 
milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in 
the mixture; add two heaping teaspoonfuls of baking powder to the flour; 
beat all until very light. Drop by the dessert spoonful into boiling lard. 

Ginger Cakes (Excellent). 

One quart of New Orleans molasses, one pint of buttermilk —not sour 
milk—two cups of lard or butter, two tablespoonfuls of soda, two table- 
spoonfuls of ginger; enough flour to make a stiff batter. Place the ginger 
and soda in a large bread pan and pour over it the boiled molasses. After 
emptying the molasses put the buttermilk in the same skillet, let boil and 
pour it over the molasses, ginger, and soda; stir in all the flour possible 
after which stir in the lard or butter ; when cold, mold with flour and cut 
in cakes. 

Drop Cake. 

One cupful of powdered sugar, three eggs, juice and rind of one lemon, 
one cupful of butter, two cupfuls of flour. Mix butter and sugar to a 
cream, add the well-beaten eggs, then the flour, and lastly the lemon. Drop 
on buttered paper and bake in a quick oven. 

Seed Cake. 

Beat together one cupful of sugar, two eggs, and one-third cupful of 
butter; add one-half cupful of milk and two cupfuls of flour sifted with 
two teaspoonfuls of baking powder; stir in one tablespoonful of caraway 
seed and season with nutmeg. 

Coffee Cake. 

One and one-half cupfuls of sugar, one and one-half cupfuls of molasses, 
one cupful of butter, one egg, one teaspoonful of soda, two teaspoonfuls of 
cream of tartar, four cupfuls of flour, one nutmeg, two teaspoonfuls of 


128 


CAKES. 


powdered cloves, one pound of seeded raisins chopped fine, one cupful of 
cold strong colfee. Makes two loaves. 

Cinnamon Cookies. 

Two eggs beaten lightly, add a little salt, one cup of sugar, one cup of 
sour cream, one-half teaspoonful of soda dissolved in water, two small cups 
of Hour. Mix soft and roll thin. Sprinkle sugar on top and put cinnamon 
on them after they are cut and in the pan. A blanched almond in centre 
of each makes them nicer and daintier. To blanch almonds, pour boiling 
water over them, let them stand a minute, then dip in cold water, when the 
skins may be easily slipped off.— 3Irs. Lilia Palmer. 

Icings and Filling for Layer Cakes. 

When making custards for filling it is a good plan to place the pan in 
another pan of boiling water to prevent burning. 

Cream Filling. 

Bring one-half pint of milk to boiling point, add two small teaspoonfuls 
of cornstarch, mixed with one well-beaten egg, and one-half cup of gran¬ 
ulated sugar. Add one teaspoonful of fiavoring. When almost cold spread 
between layers. 

Chocolate Cream Filling. 

Make the same as cream filling. When done'dissolve five tablespoon¬ 
fuls of grated chocolate over a kettle of boiling water. Do not stir it. When 
melted add to the cream'filling and set to cool. 

Fig Filling. 

Take a pound of figs, chop fine, and put into a stewpan; pour over 
them a teacupful of water, and a half cup of sugar. Cook together until 
soft and smooth. When cold, spread between layers of cake. 

Nut Filling. 

One cup of granulated sugar, one-third cup of water. Boil together 
until stiff, not brittle, when tried in cold water. Beat the whites of two 
eggs to a froth. Turn on the boiling sugar. Beat hard until a cream. Mix 
one large cupful of chopped walnut kernels with two-thirds of this cream, 
and spread between the layers. Spread the remaining third over the top 
and press into it, while moist, whole halves of the walnut kernels for orna¬ 
ment. Hickory nuts may be used instead of walnuts. 


cakes; 


129 


Jelly Filling. 

Beat jelly up smooth and spread it between layers before they are quite 

cold. 

Plain Icing. 

Beat the whites of two eggs to a stiff froth; add one cup and a half of 
powdered sugar and one teaspuouful of davoring. Use at once or sit in a 
cool place until wanted. 


Boiled Icing. 

Put one cup of granulated sugar and three tablesponnfuls of cold water 
in a pan. Stir and put on stove wliere it will dissolve slowly. After it has 
dissolved put over a moderate fire (do not stir) and boil until it hairs. (See 
introduction to cakes.) Beat the white of one egg to a stiff froth and add 
the boiled sugar, beating all the while. When it begins to stiffen add the 
flavoring, (a teaspoonful) and beat. When quite thick and before cold it is 
ready for use. 


Chocolate Icing. 

Put one cup of powdered sugar, one-half cup of grated chocolate, and 
one whole egg together in a dish. Mix well together. Do not beat egg be¬ 
fore adding to sugar and chocolate. Dip a broad knife in boiling water and 
spread icing over cake. Another method is to make a boiled icing, dissolve 
the chocolate in a dish set in a vessel of boiling water and stir into the 
boiled icing when melted. Do not stir chocolate much while melting or it 
will cake. 

Orange Icing. 

Boil one cup of sugar and three tablespoonfuls of cold water as directed 
in recipe for boiled icing, and when it hairs, add to the yolks of two eggs 
that have been beaten very light. Beat until quite thick, but not cold, and 
add one tablespoonful of orange extract, or a little of the juice and rind of 
an orange, and a smaller amount of the juice and rind of a lemon. 

Lemon Icing. 

It is made the same as orange icing, using a larger quantity of lemon 
juice and grated rind and a smaller amount of orange. Or make a plain 
icing flavoring with the lemon extract, or juice and rind, adding a little of 
the orange. - 

9 





130 CAKES. 

Lemon Jelly Filling. 

Beat well together one cup of sugar, two tablespoonfuls of butter, two 
eggs, and the juice of two lemons, and boil until the consistency of jelly. 
Put on cake when cold. For orange jelly, use oranges instead of lemons. 

CocoANUT Icing. 

Make a boiled icing as directed, adding three-fourths of a cup of grated 
cocoanut. Stir well and it is ready for use. Have another half cup of 
cocoanut ready to spread over top and sides of cake. Press gently into the 
icing with a broad knife that it will not fall off. 




























PUDDINGS AND DESSERTS. 


Gelatine Charlotte Russe. 

One pint of cream, whipped light, one-half ounce gelatine, dissolved 
in one gill of hot milk, whites of two eggs, beaten to a stiff froth, one small 
teacup of powdered sugar. Flavor with bitter almond or vanilla. Mix 
cream, eggs, sugar, flavor and beat in the gelatine and milk last. It should 
be quite cold before it is added. Line a mould with slices of sponge cake 
or lady fingers and fill with the mixture. Set upon ice to cool. 

Spanish Cream. 

issolve one-half of a box of Cox’s gelatine in one pint of milk for 
one hour. Add one more pint of milk and let just come to boil in a farina- 
boiler. Beat one cup of sugar and the yolks of four eggs well together and 
add to pan. Let just come to a boil, take from the fire, pour in pan and add 
the whites of four eggs, stirring hrishly. Flavor mixture to taste in pan 
This should be made the day before it is served. Eat ice cold with good 
cream.— Mrs. Clark. 

French Cream. 

Make the same as Charlotte Russe, turn into a fancy mould that has 
been dipped in cold water and stand away to harden. 

Hamburg Cream. 

Five eggs, two lemons, one-half pound of sifted sugar. Beat the yolks 
with the juice and grated rind of the lemons, also the sugar; put it on in a 
farina kettle, and let it come to a boil, then add hastily tlie whites of the 
eggs beaten stiff. Stir all well together ; take immediately off the fire and 
put in eight glasses. 

Coffee Bavarian Cream. 

One-half box of gelatine, one pint of cream, one-half pint of milk, cr.e tea¬ 
spoonful of vanilla, one cup of sugar, one cup of strong boiling coffee. Cover 

(131) 



132 


PUDDINGS AND DESSERTS. 


the gelatine with cold water for a half hour; then pour over it the boiling 
coffee; add the sugar, and stir until it is dissolved; then strain into a tin 
basin ; let stand until cool. While it is cooling, whip the cream. When 
cool, add first the milk, and then the whipped cream ; stir carefully until 
thoroughly mixed, turn into a mould, and set on ice to harden. 

Chocolate Bavarian Cream. 

One pint of milk, one pint of cream, one-half cup of sugar, one-half box 
of gelatine, two ounces of chocolate, one teaspoonful of vanilla, one-half cup 
of cold water. Cover the gelatine with the water and let soak half an hour. 
,Whip the cream, grate and melt the chocolate over a steaming kettle put 
the milk on to boil; wdien boiling, add the chocolate and gelatine, slir until 
dissolved. Take from the fire, add the sugar and vanilla, then turn into a 
tin basin to cool; stir continually until it begins to thicken, then add the 
whipped cream. Stir carefully until thoroughly mixed, then turn into a 
mould to harden. Serve with whipped cream. 

Raspberry Bavarian Cream. 

Soak one half box gelatine in one-half cup of cold water for one-half 
hour. Stand the gelatine over boiling water till dissolved thoroughly, then 
add one-half cup of sugar and one pint of raspberiy juice. Strain in tin 
basin and place on ice; stir until it thickens, then add carefully one pint of 
cream which has been whipped and stir until well mixed. Put in mould 
and stand in cold place. One pint of canned pineapple or of the fresh pine¬ 
apple grated may be used instead of raspberries. 

Orange Cream. 

Whip one pint of cream. Soak in half a cupful of cold w^ater a half 
package of gelatine, and then grate over it the rind of two oranges. To 
the juice of six oranges, add a cupful of sugar; now put a teacupful of 
cream into a double boiler, pour into it the well beaten yolks of six eggs, 
stirring until it begins to thicken, then add the gelatine. Remove from the 
fire, let it stand for two minutes and add the orange juice and sugar; beat 
all together until about the consistency of soft custard, and add the whipped 
cream. Mix carefully and turn into moulds. Serve with sweetened cream. 

Peach Sponge. 

Soak one-half box of gelatine in cold w'^ater one-half hour. Pare and 
slice one pound of peaches. Put two cups of sugar and one cup oT boiling 
water over the fire and boil until clear, skim, and add the sliced peaches. 


PUDDINGS AND DESSERTS. 


183 


Stew until tender and wlien done add the gelatine and press all througli a 
sieve. Add the juice and rind of one lemon and stir until'cold and sliglitlv 
thick. Beat the wliites of three eggs to a stiff froth and stir into the 
peaches, beat until stiff, then pour into a mould to harden. Serve with 
peach or vanilla sauce. Apple Sponge is very nice made by this recipe.— 
R. B. P. 


Cup Custards. 

Add one-half cup of sugar to four eggs that have been w’ell beaten all 
togetlier. Then add one quart of milk and a fourth of a grated nutmeg. 
Pour into custard cups and put cups in a pan of boiling water in the oven. 
Bake until the custards are “ set ” in center. Take out of the water when 
done, and serve ice-cold in the cups. 

Chocolate Pudding. 

Put a quart of milk all but half a cupful to boil. Mix three table- 
spoonfuls of grated chocolate, tAVO of cornstarch, yolks of twm eggs and the 
half cup of milk ; when the milk boils put these ingredients into it, and stir 
constantly till it begins to thicken. Put a tablespoonful of sugar in, then 
pour in a dish and put on top a meringue made of the whites of the two 
eggs, and two tablespoonfuls of sugar and flavor; put in the oven to brown. 

' Lemon Custard. 

Yolks of three eggs, one cup of sugar, three tablespoonfuls of flour, 
one pint of milk, juice and rind of one lemon. After the custard is baked 
cover with icing and brown. Orange custard may be made the same as 
lemon custard. 

Blanc Mange. 

Put one quart of sweet milk on the stove and let come to a boil. ]\Iix 
together yolks of four eggs, one-half cup of sugar, and four tablespoonfuls 
of cornstarch to a smooth paste. Thin with a few tablespoonfuls of the 
boiling milk, and add to the remainder of milk in pan. Boil until thick 
enough, stirring all the while. Flavor. Beat whites to a stiff froth and 
stir gently into the custard. Serve very cold with cream.— R. B. P, 

Fruit Blanc jNIange. 

One quart of stewed or one can of fruit (cherries, raspberries, and 
strawberries are best). Strain off all the juice, sweeten it to taste, and put 
it on to boil. Moisten three even tablespoonfuls of cornstarch with a little 


134 


PUDDINGS AND DESSERTS. 


cold water, and stir it into the boiling juice. Boil and continue stirring five 
minutes, then add the fruit, pour it into a mold that has been wet with ice- 
water, and stand away to cool. Serve cold, with sugar and cream. This 
will fill a one quart mold. 

Tapioca Creaai Custard. 

Soak three heaping tablespoonfuls of tapioca in a teacupful of water 
overnight. Place over the fire a quart of milk; let it come to a boil; then 
stir in the tapioca; a good pinch of salt; stir until it thickens ; then achl a 
cupful of sugar and the beaten yolks of three eggs. 'Stir it quickh' and 
pour it into a dish and stir gently into the mixture the whites beaten stiff, 
the flavoring, and set it on ice, or in an ice-chest. 

Chocolate Custard. 

Make a boiled custard with one quart of milk, the yolks of six eggs, 
six tablespoonfuls of sugar, and one-half cupful of grated vanilla chocolate. 
Boil until thick enough, stirring all the time. When nearly cold, flavor 
with vanilla. Pour into cups and put the whites of the eggs, beaten with 
some powdered sugar, on the top. 

• 

Peach Leche Cream. 

Twelve ripe peaches, pared, stoned, and cut in halves, three eggs and 
the whites of two more, one-half cup of powdered sugar, two tablespoon¬ 
fuls of cornstarch, wet in cold milk, one tablespoonful of melted butter and 
one pint of milk. Scald the milk, stir in the cornstarch, and beaten yolks 
and when it begins to thicken, take from the fire and put in the butter. 
Put the peaches in a dish, strew with sugar, and pour the creamy compound 
over them. Bake in a quick oven ten minutes, and spread with a meringue, 
made of five whites whipped stiff with a little powdered sugar. Shut the 
oven door till this is firm. Eat cold with cream. 

Dandy Pudding. 

• 

Put one quart of milk on to boil. Beat the yolks of four eggs light, 
add two tablespoonfuls of cornstarch, and rub smooth, then add one-half 
cupful of sugar. Beat all together, thin with a little of the milk and add 
to boiling milk. Boil up once, take from the fire, add flavoring, and pour 
into a baking dish. Beat the whites of the eggs to a very stiff froth, add to 
them tw'o tablespoonfuls of powdered sugar, and heap on the top of the 
pudding. Put it in the oven for a few minutes, until a light brown. Serve 
ice-cold.— R. B. P. 


PUDDINGS AND DESSERTS. 


135 


Bread and Butter Pudding. 

Beat four eggs all together light, add one quart of milk and one-half 
teacupful of sugar. Stir until sugar is dissolved then pour in baking dish. 
Cut rusks in halves or bread in slices and butter well, as many as will flout 
ou top of pudding. Bake until set in center. Serve cold. 

Apple Float. 

To one pint of sweetened ice-cold apple sauce take the whites of two 
eggs. Beat the whites to a stiff froth, add two heaping tablespoonfuls of 
sugar, and add to the apples. Beat all together lightly and serve ice-cold 
with cream. 

Gooseberry Fool. 

Stew a quart of ripe gooseberries in just enough water to cover them, 
when done, rub them through a colander; while hot stir into them a table¬ 
spoonful of melted butter, and a cupful of sugar. Beat the yolks of three 
eggs, and add that; whip all together until light. Fill a large glass fruit 
dish, and spread on the top the beaten whites mixed with thiee tablespoon¬ 
fuls of sugar. Apples or any tart fruits are nice made in this manner. 

Bird’s Nest Pudding. 

Pare and core without quartering enough quick-cooking tart apples to 
fill a pudding pan, make a custard of one quart of milk and the yolks of 
six eggs, sweeten, spice, pour over the apples, and bake; when done, n.<e 
the whites of eggs beaten stiff with six tablespoonfuls of white sugar; 
spread on the custard, brown lightly, and serve either hot or cold. If neces¬ 
sary, the apples may be baked a short time before adding the custard. 

Willow Glen Pudding. 

Press one pint of stewed apples through a sieve. Beat the yolks of six 
eggs and two cups of sugar together. Then add one quart of milk and fla vor. 
Add one-half cup of butter to the hot apples, then mix with the milk and 
eggs. Bake in a quick oven thirty-five minutes. Beat the whites of six eggs 
to a stiff froth, add six tablespoonfuls of powdered sugar, spread over the top 
of the pudding, and put back in the oven to brown. Serve cold with sugar 
and cream. 


Apple Tapioca. 

Pick, wash, and cover with cold water one cup of tapioca, and soak over¬ 
night. Put one quart of milk in a double boiler, add the tapioca and boil 


1B6 


PUDDINGS AND DESSERTS. 


until tlie tapioca is transparent. Add as much sweetened apple sauce as j^ou 
have tapioca and stir lightly together. Turn into a baking dish, put in the 
oven and brown. Serve cold with sugar and cream. 

Peach Tapioca. 

Wash and pick ones cup of tapioca and soak in cold water overnight. 
In the moining put it over the fire with a pint of boiling water and boil 
gently until it is perfectly clear. Stir the peaches, which have been stoned 
and cut in small pieces into the tapioca, and sweeten to taste. Let boil up 
once, take from stove and set away to cool. Serve ice-cold with sugar and 
cream. Sufficient for eight persons. By using a quart of seeded cherries, 
raspberries, or strawberries a very nice dessert is made. 

Tapioca Pudding. 

One-half cupful of instantaneous tapioca, one cupful of sugar, a little 
salt; mix and stir into one quart of hot milk, then add three beaten eggs, 
one tablespoonful of melted butter and flavoring; mix well and bake in 
oven slowly until brown and set. Serve hot with cream. 

Quaking Custard. 

Take one fourth of a calf’s rennet, wash it well, cut it in pieces and put 
it into a decanter with one pint of Lisbon wine. In a day or two it will be 
fit for use. To one pint of milk add one teaspoonful of the wine ; sweeten 
the milk and flavor it with vanilla, rose-water or lemon; warm it a little and 
add the wine, stirring it slightly; pour it immediately into cups or,glasses, 
and in a few minutes it will become a custard. It makes a firmer curd to 
put in the wine, omitting the sugar. It may be eaten with sugar and 
cream. 


Cream for Fruit. 

This recipe is an excellent substitute for pure cream, to be eaten on 
fresh berries and fruit. One cui)ful of sweet milk ; heat it until boiling. 
Beat together the whites of two eggs, a tablespoonfnl of white sugar, and a 
piece of butter the size of a nutmeg. Now add half a cupful of cold milk 
and a teaspoonful of coinstarch ; stir well together until very light.and 
smooth, then add it to the boiling milk; cook it until it thickens; it must 
not boil. Set it aside to cool. It should be of the consistency of real fresh 
cream. Serve in a creamer. 


PUDDINGS AND DESSERTS. 


137 


Iced Apples. 

Pare and core one dozen large apples, fill with sugar and a little butter 
and nutmeg; bake, and when done, let cool, and remove to another plate, 
if it can be done without breaking them (if not, pour off the juice). Ice 
tops and sides with caking-ice, and brown lightly ; serve with cream. 

Iced Currants. 

One-quarter pint of water, the whites of two eggs, currants, pounded 
sugar. Select very fine bunches of red or white currants, and well beat the 
whites of the eggs. Mix these with water ; then take the currants, a bunch 
at a time, and dip them in ; let them drain for a minute or two, and roll 
them in very finely-pounded sugar. Let them dry on paper, when the 
sugar will crystallize round each currant, and have a very pietty effect. All 
fresh fruit may be prepared in the same manner; and a mixture of various 
fruits iced in this manner, and arranged on one dish, looks very well for a 
summer dessert. 


Baked Apples. 

Pare six large, smooth, sweet apples. Dig out the stems and blossom 
ends, set in baking-pan in one-half teaenpful of cold water. Sprinkle with 
sugar and bake in a moderate oven until tender. Serve cold with sugar and 
cream. 

Boiled Apples. 

Wipe six large sweet apples, and remove the cores without paring. 
Place in a stewing-paii with one teacupful of water. Fill the center with 
sugar, cover tightly and boil until tender. Serve cold with sugar and 
cream. 

Floating Islands. 

One quart of milk, five eggs, and five tablespoonfuls of sugar. Scald 
the milk, then add the beaten yolks and one of the whites together with the 
sugar. First stir into them a little of the scalded milk to ])revent curdling, 
then all of the milk. Cook it the proper thickness; remove from the fire, 
and flavor ; Avhen cool pour it into a glass dish. Beat up the remaining four 
whites of the eggs to a stzjf froth, and beat into them three tablesj)oonfnls 
of sugar; take a tablespoon and drop spoonfuls of this over the top of the 
custard, far enough apart so that the “ little white islands ” will not touch 
each other. By dropping a teaspoonful of bright jelly on the top or center 
of each island, a pleasing effect is produced. 


138 


PUDDINGS AND DESSERTS. 


Peach Meringue. 

Pare and quarter (removing stones) a quart of ripe peaches; place them 
all in a dish suitable to place on the table. Sprinkle the peaches with sugar, 
and cover them well with the beaten whites of three eggs. Stand the dish 
in the oven, until a delicate brown, then remove, and, when cool enough, set 
the dish on ice, or in a very cool place. Take the yolks of the eggs, add to 
them a pint of milk, sweeten and flavor, and boil same in a custard-kettle, 
being careful to keep the eggs from curdling. When cool, pour into a glass 
pitcher and serve with the meringue when ready to use. 

Apple Meringue. 

Cover the bottom of a baking dish with pieces of stale sponge-cake 
dipped in milk. Pare, and slice four tart apples, spread them over the cake, 
sprinkle with two heaping tablespoonfuls of sugar, grate over a little nut¬ 
meg, and bake in a moderate oven until the apples are tender. Then make 
a meringue from the whites of three eggs and three tablespoonfuls of 
powdered sugar beaten to a stiff froth, heap them over the top, and put back 
in the oven to brown. Serve cold with sweetened cream. 

Orange Pudding. 

Slice five good-sized oranges in small pieces, sugar each layer. Take 
three eggs, one tablespoonful of cornstarch, one pint of milk, one cup of 
sugar ; pour this custard over the oranges while hot. Make a meringue of 
the whites of the eggs with two ounces of pulverized sugar. To be eaten 
cold. Peaches are very nice made in this way. 

Cut five sweet oranges in a dish with one cup of sugar. Take one pint 
of milk, one tablespoonful of cornstarch and the yolks of four eggs; let it 
come to a boil, and pour over the oranges. Then beat the whites to a stiff 
froth with a tablespoonful of sugar. Spread it over the top and brown. 

Fruit Shortcake. 

One quart of flour, one teaspoonful of salt, two heaping teaspoonfuls 
of baking powder, two teaspoonfuls of butter, one pint of milk. Sift the 
flour, salt, and powder together, rub in the butter cold; add the milk, and 
mix to a smooth dough, just soft enough to handle ; divide in half, roll out 
and bake in oven twenty minutes. Separate the cakes without cutting them, 
as cutting makes them heavy. Cover the lower half of cake with straw¬ 
berries, blackberries, raspberries, sliced peaches, or other fruit; sugar plenti¬ 
fully, place on other half, cover with fruit and sugar. Serve with cream. 



PUDDINGS AND DESSJ:RTS. 


139 


Rice Pudding. 

Wash one-third cup of rice and put with one quart of milk on to boil, 
stirring occasionally to keep from burning. When thick as cream, pour into 
pudding-pan, and sugar to taste, and put in oven to brown. Serve cold.— 
R. B. P. 

Dried Currant Pudding. 

One pound of currants cleaned and dried, one pound of suet chopped 
fine, half a pound of wheat flour or bread-crumbs, half a grated nutmeg, one 
teaspoonful of ginger, and one teaspoonful of salt; make it moist with milk, 
work it well together, tie it in a pudding bag, and boil for two hours; serve 
with lemon sauce. 

Plum Pudding without Eggs. 

This delicious light pudding is made by stirring thoroughly together the 
following ingredients : one cupful of finelj^ chopped beef suet, one cupful of 
molasses, one of chopped, seeded raisins, one of well-washed currants, one 
tablespoonful of sugar, one small spoonful of salt, one small teaspoonful each 
of cinnamon and soda, one cupful of milk, and tliree cups of flour. Put into 
a well-greased pudding mold or a three-quart pail, and cover closely. Set 
this pail into a larger kettle, close covered, and half full of boiling water, ad¬ 
ding boiling water as it boils away. Steam not less than four hours. This 
pudding is sure to be a success, and is quite rich for one containing neither 
egg3 nor butter. One-half of the above amount is more than eight persons 
would be able to eat, but it is equally good some days later, steamed again 
for an hour, if kept closely covered meantime. Serve with any hot sweet 
sauce. See pudding sauces. 

Plum Pudding. 

Beat six yolks and four whites of eggs very light, then one cupful of 
sweet milk. Stir in gradually one-quarter pound of bread-crumbs, one 
pound of flour, three-fourths of a pound of sugar, and one pound each 
of beef suet, grated, currants, nicely washed and dried, raisins, seeded and 
well floured. Stir well, then add two nutmegs, grated, a tablespoonful of 
cinnamon, and one teaspoonful of salt, finally another cup of milk. Boil in 
mold or buckets five hours. When wanted boil one hour. One pound of 
citron or blanched sweet almonds adds much to the richness of the pudding. 
Serve hot with a hot sauce. See pudding sauces. 

Cottage Pudding. 

One cupful of sugar, one tablespoonful of butter, two eggs, one-half 
cupful of sweet milk, one and one-half cupfuls of flour, one large teaspoon- 


140 


PUDDINGS AND DESSERTS. 


fill of baking powder sifted with the flour; a little salt. Rub the butter and 
sugar together, add the yolks, then the milk, the salt, and flour. Beat the 
whites light and add carefully. Bake in a buttered mold; turn out upon a 
dish ; cut in slices, and eat w'ith a liquid sauce. This is a simple but very 
nice pudding. 

Cherry Pudding, Boiled or Steam. 

Two eggs, well beaten, one cupful of sweet milk, sifted flour enough to 
make a stiff batter, two large teaspoonfuls of baking powder, a pinch of salt, 
and as many cherries as can be stirred in. Boil one hour, or steam, and 
serve with liquid sauce. 

Cranberries, currants, peaches, cherries, or any tart fruit is nice used 
with this recipe. Serve with sweet sauce. 

Sponge Pudding. 

One pint of sweet milk, one-half cup of sugar, one-half cup of flour, one- 
half cup of butter, five eggs. Wet flour with part of milk, then add remainder 
and cook ten minutes; add butter and sugar while hot; when cool add yolks 
of eggs well beaten, then beaten whites and stir thoroughly. Bake in two 
quart basin ; set in pan of hot water one-half hour. Delicious. Serve with 
a hot sauce. See pudding sauces. 

Brown Betty. ^ 

Pare, core, and slice six or seven tart apples. Put a laj^er of stale 
bread-crumbs in the bottom of a baking ditih, then a la 3 ’er of the apjjles, 
then another layer of bread-crumbs, and another layer of apples, and 
so on until all is used, having the last layer crumbs. Add half a cupful 
of water to a half-cupful of molasses, stir in two tablespoonfuls of brown 
sugar; pour it over the crumbs, and bake in a moderate oven for one hour. 
Serve hot, with sweetened cream or hard sauce. 

Sugarless Bread Pudding. 

Soak two even cups of crumbs in three cups of milk, while beating two 
eggs long and light (separately). Add one tablespoonful of melted butter 
and cinnamon and nutmeg to taste to the crumbs; then a bit of soda the size 
of a pea dissolved in hot water and beat to a smooth pulp. Lastly stir in 
the eggs. Beat all one minute and pour into a buttered baking dish. Bake 
until a light brown and “set ” in the middle. Eat while warm with hot 
lemon sauce. 



] 










PUDDING SAUCES. 


Creaming butter and sugar for sauces should always be done in an 
earthen dish with a wooden or silver spoon. Tin or iron discolors. 

Sweet cream used as a pudding sauce is one of the most wholesome, as 
well as most convenient dressings, suitable to almost every pudding, nour¬ 
ishing and agreeable to the invalid as well as the epicure. It cannot occupy 
too large a place in the culinary department. It may be served plain, or 
white sugar may be sent round with it. Flavoring is sometimes used. 

In making sauces do not boil, after the butter is added. In place of 
wine or brandy, the juice of the grape or any other fruit will be found most 
delicious. In flavoring with orange and lemon juice, use half and half, ex¬ 
ercising care to add the lemon juice just before removing from the fire, as it 
is apt to grow bitter with long cooking. When using cornstarch, stir it 
with the sugar while dry, and no lumps will form. Sauce may be served 
either poured over or around the pudding, and served either hot or cold. 

Plain Sauce. 

Beat one egg very light and stir into it one pint of sweetened milk. 
Flavor with vanilla, lemon, or nutmeg. Nice for cornstarch, blanc mange 
or rice plain bo'iled, or a simple rice pudding. 

i 

Sweet Sauce. 

One coffee-cupful of granulated sugar, one cupful of water, a piece of 
butter the size of a walnut. Boil all together until it becomes the consist¬ 
ency of syrup. Flavor with lemon or vanilla extract. A tablespoonful of 
lemon juice is an improvement. Nice with cottage pudding. 

Lemon Sauce. 

One-half cupful of sugar, two tablespoonfuls of butter, one egg beaten 
light, one lemon, juice and grated rind, a pint of boiling water; one table¬ 
spoonful of cornstarch ; put in a tin basin and thicken over the fire, stirring 
all the while. Serve in a boat. 


( 141 ) 



142 


PUDDING SAUCES. 


Lemon Cream Sauce, Hot. 

Put half a pint of new milk on the fire, and when it boils stir into it 
one teaspoonful of wheat flour, four ounces of sugar and the well-beaten 
yolks of three eggs; remove it from the fire and add the grated rind and 
the juice of one lemon ; stir it well, and serve hot in a sauce tureen. 

Orange Cream Sauce, Hot. 

Make the same as lemon cream sauce, substituting two oranges for 
lemon. Wlien flour is used making these sauces, it should boil in milk three 
or four minutes. 


Vanilla Sauce. 

One pint of milk, yolks of four eggs, two tablespoonfuls of sugar, one 
teaspoonful of vanilla. Put the milk on to boil in a farina boiler. Beat the 
yolks and the sugar together until light, then add them to the boiling milk; 
stir over the fire for two minutes. Take off, add the vauilla, and put away 
to cool. 


Whipped Cream Sauce. 

Whip a pint of thick sweet cream, add the beaten whites of two eggs, 
sweeten to taste ; place pudding in center of dish, and surround with the 
sauce ; or pile up in the center and surround with moulded blanc mange, or 
fruit puddings. 


Caramel Sauce. 

Put one cupful of granulated sugar in an iron pan over a quick fire. 
Stir until the sugar melts and turns an amber color, then add one cupful of 
hot water, let boil two minutes, and turn out to cool. 

Hard Sauce. 

Beat one-fourth cupful of butter and one cupful of powdered sugar to a 
cream. Beat the whites of two eggs to a stiff froth and add gradually to 
the creamed butter and sugar. Beat all until very light and frothy, then 
add gradually one teaspoonful of vanilla, and beat agaiji. Heap on a small 
dish, sprinkle lightly with grated nutmeg and stand away on the ice to 
harden. 


PUDDIXG SAUCES. 


143 


Sauce for Plum Pudding. 

One-half cupful of butter, one-half cupful of sugar, one-half grated 
nutmeg, one pint of water, rind and juice of one lemon. Rub butter and 
sugar together, add water, nutmeg and lemon. Stir over the fire until it 
boils. Serve hot. 

\ 

Maple Sauce. 

Cut one-half pound of maple sugar in bits and dissolve in one-quarter 
cupful of boiling water. Set over a fire to melt quickly. Stir in one-half 
cupful of butter, cut in bits. One cupful of maple syrup may be used in¬ 
stead of tlie sugar. Flavor, if liked, with grated nutmeg, l^ice for dump¬ 
lings, batter-puddings, etc. 


Dominion Sauce. 

Bring the juice poured from a can of peaches to a boil. Dissolve one 
tablespoonful of cornstarch in one-half cupful of cold water, add to the 
juice, boil two minutes and stir in one small cupful of sugar. This sauce 
is served with peach batter pudding, and may be used with any other. The 
juice of preserved fruit makes nice sauce. 

Peach Sauce. 

Four large, mellow peaches, one-half cup of sugar, one-half cup of 
water, one even tablespoonful of cornstarch, one cup of cream, whites of 
two eggs. Pare and stone the peaches; j)ut them in a saucepan witli the 
water and sugar, stew until tender, then press them through a colander. 
Put the cream on to boil in a farina boiler; moisten the cornstarch in a lit¬ 
tle cold water, and stir into the boiling cream; stir until it thickens; then 
beat into it the peaches and the whites of the eggs beaten to a stiff froth. 
Stand in a cold place until very cold. Apricot sauce may be made in the 
same manner, using canned apricots. 

Gooseberry Cream. 

Stew one quart of gooseberries with two cupfuls of white sugar. When 
done, strain through a sieve. Make a boiled custard as follows : One quart 
of milk, three eggs, sweeten and flavor to taste, and stir the gooseberries 
through this. Serve in a deep glass dish. One-half cupful of cream may 
be whipped and piled over the top if the dish is wished especially nice. 


144 


PUDDING SAUCES. 


Fruit Sauce. 

One cup of sugar, a pint of raspberries, strawberries or peaches, a table- 
spoonful of melted butter, and a cupful of water. Boil all together slowly, 
“moving the scuin as soon as it rises; then strain. This is excellent served 
'h sugarless bread pudding; in fact is good with many puddings. 

Temperance Foam Sauce. 

Beat up, as for hard sauce, white sugar with butter, until very liglit, in 
the proportion of half a cupful of butter to one cupful of sugar; flavor 
\vith essence of lemon or bitter almonds; fifteen minutes before serving, set 
' the bowl in a pan of hot water and stir it till hot. It will rise in a white 
foam to the top of the bowl. 

Jelly Sauce, 

Melt one ounce of sugar and two tablespoonfuls of grape jelly over the fire 
in a half pint of boiling water, and stir into it half a teaspoonful of cornstarch 
dissolved in a half cup of cold water; let it come to a boil, and it will be 
ready for use. Any other fruit jelly may be used instead of grape. 

Vinegar Sauce. 

Brown one tablespoonful of butter in a saucepan; add one tablespoon¬ 
ful of flour and rub smooth; then add one pint of boiling water and stir 
until it boils. Add one half cup of sugar, one teaspoonful of caramel and 
boil again; then add one-half cup of vinegar and serve. See caramel sauce 
for making caramel. 

Cream Sauce. 

To one pint of cream, add two tablespoonfuls of powdered sugar and 
one teaspoonful of vanilla. Stir until the sugar is dissolved. Add one 
grated nutmeg and set in a cool place until wanted. 

Rosemont Sauce. 

Soak one heaping tablespobnful of gelatine in two tablespoonfuls of 
cold water. Beat the yolks of three eggs and two tablespoonfuls of sugar 
together until light and add to one pint of boiling cream or milk. Stir un¬ 
til it thickens, add the gelatine and stir until it is dissolved. Add flavoring 
after you take it from the fire. Mix well and stand away to cool. 


HOT PUDDINGS AND DUMP 

LINGS. 


Boiled Apple Dumplings. 

One quart of flour, one-quarter pound of suet or lard, one teaspoonful 
of salt, one teaspoonful of baking powder sifted in the flour, cold water 
enough to make into a tolerably stiff paste. Roll out, cut into squares, put 
in the midde of each a fine, juicy apple, pared and cored. Close the paste, 
tie up in the cloths, when you have wet them with hot w^ater and floured 
them, and boil one hour, or until apples are done. Eat with sugar and 
cream. 

A pleasing idea for dumpling cloths is to crochet them in a close stitch 
with stout tidy cotton. They are easily done, wash and wear well, and leave 
a very pretty pattern upon the paste when they are opened. Crochet them 
round, with a cord for drawing run into the outer edge. 

Baked Apple Dumplings. 

Roll out the paste thin, cut it into squares of four inches, lay on each 
a good tarf^pple, pared and cored; wet the four corners of the paste, and 
bring them to the top of the apple and fasten, sift sugar over them, lay on a 
baking sheet and bake in a hot oven twenty-five minutes or until apples are 
done. Eat with sugar and cream while liot. Peach, strawberry, or huckle- 
berr}'- dumplings are made as apple dumplings. When done they may^be 
brushed with beaten white of egg, and set back in the oven to glaze for two 
or three minutes. 

Bread Pudding. 

When molding wheat bread for the'last time, reserve a piece for your 
pudding. Lay on a cloth in your steamer and let rise. Two hours before 
wanted to serve, lap the cloth gently around it and put the steamer 
over a pot of boiling water and steam two hours, or a delicious boiled pud¬ 
ding may be made by placing the bread in a tight kettle and after letting 
rise, tie down the lid very tight and boil two hours in a kettle of water. 
Serve hot with any kind of fruit added as served. Very nice.— B. B, P. 

10 (145) 



146 


HOT rUDDIXGS AND DOIPLTXGS. 


POPOVERS. 

One Clip of sweet milk, one cup of flour, one egg, one teaspoonful of 
melted butter, half teaspoonful of baking powder, pinch of salt. Bake in 
deep gem pans.— M. B. P. 

Boiled Batter Pudding with Cherries. 

One pint of milk, three cups of flour, three eggs, one-half teaspoonful 
of salt, one tablespoonful of melted butter, two heaping teaspoonfuls of bak¬ 
ing powder, one pint of stoned cherries. Beat the eggs, whites and yolks 
together until light; then add tlie milk, then the flour, and beat until 
smooth ; then add the butter melted, salt, and baking-powder. Drain the 
cherries, dredge them wltli flour, stir them into the pudding, and turn into 
a greased pudding-mold. Cover, stand in a pot of boiling water, and boil 
continuously for three hours. If the water evaporates in the pot, add more 
boiling water. Serve with Hard Sauce. Strawberry, blackberry, and rasp¬ 
berry puddings may be made in the same way. 

Marlboro Pudding. 

Make a dough as for soda biscuit, using one quart of flour. Divide the 
dough in two parts ; roll each out to the thickness of a half inch. Place 
one on top of the other and bake about a half hour. When done, take out, 
separate the two layers, and put canned or freshly stewed fruit between and 
on top. Very nice.— R. B. P. 

Bird’s Nest Pudding. (Hot.) 

Put in the bottom of a buttered baking dish six tart apples that have 
been pared and cored. Mix together two cups of thick sour cream with 
two and a half cups of flour, until smooth ; then add one-half teaspoonful 
of soda which has been dissolved in a little boiling water ; mix well together 
and pour over the apples, and bake in a moderate oven about one hour. 
Serve hot, with Hard Sauce. 

Peach Cobbler. 

Mix one-half teaspoonful of salt and one heaping teaspoonful of baking 
powder with one pint of flour. Rub this with a piece of butter the size of 
an egg. Beat one egg light and to it add three-quarters of a cup of milk. 
Pour this into the flour and beat thoroughly; then pour into a greased bak¬ 
ing-pan, large enough to have the batter about one inch thick. Have the 
peaches stoned and cut into halves, put them over the batter the hollow 
side up. Fill the hollow places with sugar and bake in a quick over one- 
half hour. Serve hot with sugar and cream, or peach sauce. 


HOT PUDDINGS AND DUMPLINGS. 


147 


Apple Holey Poley. 

Slice tart apples, make rich soda biscuit dough, (or raised biscuit dough 
may be used if rolled thinner), roll to half an inch thick, and lay the apples 
on the prepared paste or crust, roll up, tuck ends in, prick deeply with a 
fork, lay in a steamer and place over a kettle of boiling water, cook an hour 
and three-quarters. Cut across, and eat with sweetened cream or butter 
and sugar. Cherries, dried fruit or any kind of berries can be used. 

Rhubarb, or Pie-Plant Pudding. 

Chop rhubarb pretty fine, put in a pudding-dish, and sprinkle sugar 
over it; make a batter of one cupful of sour milk, two eggs, a piece of but¬ 
ter the size of an egg, half a teaspoonful of soda, and enough flour to make 
batter about as thick as for cake. Spread it over the rhubarb, and bake 
till done. Turn out on a platter upside-down, so that the rhubard will be 
on top. Serve with sugar and cream. 

Fruit Pudding. 

One quart of any of the small fruits, one pint of molasses, cloves and 
spices to taste, one teaspoonful of soda dissolved in a teacupful of warm 
water, flour to make it as thick as pound cake. Put it into a bag and boil 
three hours. 

Baked Lemon Pudding (Queen of Puddings.) 

One quart of milk, two cupfuls of bread-crumbs, four eggs, wdiites and 
yolks beaten separately, butter the size of an egg, one cupful of white sugar, 
one large lemon—^juice and grated rind. Heat the milk and pour over the 
bread-crumbs, add the butter, cover and let it get soft. When cool, beat 
the sugar and yolks, and add to the mixture, also the grated rind. Bake in 
a buttered dish until firm and slightly brown, from half to three-quarters of 
an hour. When done, draw it to the door of the oven, and cover with a 
meringue made of the whites of the eggs, whipped to a froth with four 
tablespoonfuls of powdered sugar, and the lemon juice; put it back in the 
oven and brown a light straw color. Eat warm, with lemon sauce. 

Raisin Pudding. 

One cupful of raisins, one cupful of chopped suet or butter, one cupful 
of molasses (some like one cupful of sugar with two spoonfuls of molasses 
better), one cupful of sour milk, one teaspoonful of soda, salt, flour to make 
a stiff batter ; steam three or four hours. Sauce. 


148 


HOT PUDDINGS AND DUMPLINGS. 


Hasty Pudding. 

Set a saucepan or deep frying-pan on the stove, the bottom and sides 
well buttered, put into it a quart of sweet milk, a pinch of suit, and a piece 
of butter as large as half an egg; when it boils have ready a dish of sifted 
flour, stir it into the boiling milk, sifting it througli your fingers, a handful 
at a time, until it becomes smooth and quite thick. Turn it into a dish that 
has been dipped in water. Make a sauce very sweet to serve with it. 
Maple molasses is fine with it. This pudding is much improved by adding 
canned berries or fresh ones just before taking from the stove. 

Pear, Peach, and Apple Pudding. 

Pare some nice, ripe pears (to weigh about three-quarters of a pound); 
put them in a saucepan with a few cloves, some lemon or orange peel, and 
stew about a quarter of an hour in two cupfuls of water ; put them in 3 ’our 
pudding-dish, and make the following custard; one pint of cream, or 
milk, four eggs, sugar to taste, a pinch of salt, and a tablespoonful of flour ; 
beat eggs and sugar well, add the flour, grate some nutmeg, add the cream 
by degrees, stirring all the time ; pour this over the pears, and bake in a 
quick oven. Apples or peaches may be substituted. Serve cold with 
sweetened cream. 

Dried Peach Pudding. 

Boil one pint of milk, and while hot turn it over a pint of bread-crumbs. 
Stir into it a tablespoonful of butter, one pint of dried peaches stewed soft. 
When all is cool, add two well-beaten eggs, half a cupful of sugar, and a 
pinch of salt; flavor to taste. Put into a well-buttered pudding-dish, and 
bake half an hour. 


ICE CREAM AND ICES. 


Orange Ice Cream. 

One quart of cream, three-quarters of a pound of sugar, juice of five 
oranges, rind of one orange. Put half of cream in double boiler, add sugar 
and stir till dissolved ; add remainder of cream, and when cool add juice and 
rind of oranges. Turn into freezer, and freeze. 

Chocolate. 

One quart of cream and one quart of milk, one-half pound of sugar, one 
tablespoonful of vanilla, six eggs, four ounces of sweet chocolate. IHit the 
milk on to heat in a farina boiler. Beat the yolks of the eggs and sugar to¬ 
gether until very light. Whisk the whites of the eggs to a stiff froth, then 
add them to the 3'olks and sugar ; stir this into the milk, and stir and cook 
until it begins to thicken. Take from the fire, add the chocolate grated, and 
.stir into the cream. When cool, freeze. This is very nice with whipped 
cream served around it. 

Fruit Ice Cream. 

Fruit ice creams of all kinds can be made by allowing one quart of ber¬ 
ries to one pint of cream, one pint of sugar and one quart of milk. Crush 
all the small fruits with the sugar, being guided as to the amount of sugar 
by the acidity of the fruit. If large fruits are used, such as pears, pine¬ 
apples, peaches, apples, etc., grate them, add cream and milk, rub through a 
fine strainer into the freezer. 

Tutti Frutti Ice Cream. 

Two quarts of cream, one pound of sugar, and four whole eggs; mix 
well together ; place on the fire, stirring constantly, and just bring to boil¬ 
ing point; remove immediately and continue to stir until nearly cold ; flavor 
with a tablespoonful of extract of orange; place in freezer and when frozen 
hard enough to remove the dasher, mix thoroughly into it one pound of pre¬ 
served fruits, in equal parts of peaches,, apricots, cherries, pineapples, etc.; 
all of these fruits are to be cut up into small pieces, and beaten thoroughly 
with the frozen cream. Cover and stand away to ripen for two hours. 

( 149 ) 



160 


ICE CREAM AND ICES. 


Vanilla Ice Cream. 

One quart of cream, one pint of milk, one vanilla bean or two table¬ 
spoonfuls of the extract, one-half pound of sugar. Put the sugar, half the 
cream, and the bean split in halves on to boil in a farina boiler ; stir con¬ 
stantly for ten minutes. Take from the fire, take out the bean, and with a 
blunt knife scrape out the seeds and the soft part from the inside of the 
bean, being careful not to waste one drop. iNIix the seeds thoroughly with 
the cream, and stand away to cool. When cold, add the remaining cream, 
and freeze. 

Coffee Ice Cream. 

One quart of cream, one pint of milk, one-half pound of sugar, four 
ounces of Mocha or three ounces of Java. Have the coffee ground coarsely; 
put it in a farina boiler with one pint of the cream and steep for ten min¬ 
utes, then strain it through fine muslin, pressing it hard to get all the 
strength. Add the sugar, stir until it is dissolved, add the remaining pint 
of cream, cool, and freeze. Remove the dasher, repack, cover, and stand 
away for two hours to ripen. This will serve six persons. 

Pistachio Ice Cream. 

Wash two quarts of spinach and throw it into a kettle of boiling water. 
Boil rapidly for three minutes and drain in a colander, pounding the spinach 
until reduced to a pulp. Then squeeze the juice out through a fine muslin 
bag, and set to cool. Blanch and pound one pound of shelled pistachio 
nuts. Put one quart of cream and one pound of sugar on to boil, stirring 
until the sugar is dissolved. Then add one quart more of cream, two tea¬ 
spoonfuls of extract of almonds, two of vanilla, the nuts and sufficient spin¬ 
ach to make it a light green. Freeze and pack. 

Bisque Ice Cream. 

Pound and put through a colander one-quarter of a pound of macaroons, 
three lady fingers and four kisses. Put on to boil one pint of cream and 
one medium-sized cup of sugar; stir until dissolved. Take from the fire 
and set to cool, then add another pint of cream and freeze. Wlien frozen, 
add the pounded cakes, one teaspoonful of vanilla, and one teaspoonful of 
caramel, and beat the whole until perfectly smooth, when it is ready to pack. 

Banana Ice Cream. 

Bring one quart of milk to a scald and add slowly to it the yolks of ten 
eggs and one pound of sugar which have been beaten together until light. 
Cook until it thickens, stirring constantly. Add one quart of cream and set 


ICE CREAM AND ICES. 


151 


to cool. When cold add eight bananas which have been mashed through a 
colander. Freeze and pack. 

Poor Man's Ice Cream. 

Mix the juice from three lemons with one pound of sugar and add to it 
one quart of milk, one quart of cream, and one grated nutmeg. Freeze aud 
pack. 

Apricot Water Ice. 

Boil together for five minutes two quarts of water and one pound of 
sugar. Press through a sieve two quarts of apricots and add to the syi iq). 
Add the juice from three lemons, and set to cool. When cold, freeze and 
then pack. 

Strawberry Water Ice. 

]\Iash one quart of berries and strain and press the juice through a 
cloth. Add to the juice one quart of water, the juice of two lemons and 
one pound of sugar. Stir until dissolved and freeze. 

Lemon Ice. 

The juice of six lemons and the grated rind of three, a large sweet 
orange, juice and rind ; squeeze out all the juice, and steep in it the rind of 
orange and lemons a couple of hours ; tlien squeeze and strain tlirough a 
towel, add a pint of w’ater and two cupfuls of sugar. Stir until dissolved, 
turn into a freezer, then proceed as for ice cream, letting it^tand longer, 
two or three hours. Other flavors may be made in this manner, varying the 
flavoring to taste. 

Cherry Sherbet. 

Boil for five minutes, one quart of water and one pound of sugar. Seed 
one quart of sour cherries, add to the syrup and when cold press through a 
very fine sieve and freeze. Stir constantly while freezing. Beat the white 
of one egg until frothy, then add one tablespoonful of powdered sugar and 
beat until white and stiff. Remove the dasher when sherbet is frozen and 
stir in this meringue. Repack and stand aside until wanted. Serve in 
small tumblers or lemonade glasses. 

Lemon Sherbet. 

Boil one and one-fourth pounds of sugar, one quart of water, and the 
grated yellow rind of three lemons five minutes and stand aside to cool. 
When cold, add the juice of four or five juicy lemons and strain through a 
cloth. Freeze and add the meringue as in cherry sherbet. 



152 


ICE CREAM AND ICES. 


Pineapple Sherbet. 

Grate two large' yellow pineapples and mix with two quarts of water, 
and a pint of sugar; add the juice of two lemons. Place in a freezer and 
freeze. 

Raspberry Sherbet. 

Two quarts of raspberries, one pound of sugar, two quarts of water, 
the juice of a large lemon, one tablespoonful of gelatine. Mash tlie berries and 
sugar together and let them stand two hours. Soak the gelatine in cold 
water to cover. Add one pint of the water to the berries, and strain. Dis¬ 
solve the gelatine in half a pint of boiling water, add this to the strained 
mixture and freeze. 

Frozen Fruits. 

Frozen fruits are mixed and frozen the same as water ice, mashing or 
cutting the fruits, and using them without straining. 

If canned fruits are used, only half the quantity of sugar given in the 
recipes for fresh fruits will be required. 

Frozen Cherries. 

Two quarts of pie or morello cherries, or one quart-can, two pounds of 
sugar, two quarts of water. Stone the cherries, mix them with the sugar, 
and stand aside one hour; then stir until sugar is thoroughly dissolved ; add 
the water, put into the freezer, and turn rapidly until frozen. 

Frozen Strawberries. 

To one quart of berries add the juice of two lemons and one pound of 
sugar, and set aside for one hour. Then mash the berries, add one quart 
of water and stir until all the sugar is dissolved when it is ready to freeze. 

Frozen Custard. 

Bring to a scald one quart of milk. Wet two tablespoonfuls of corn¬ 
starch with a little cold milk, add to the hot milk and stir constantly until 
it begins to thicken. Then add four eggs and one-half pound of sugar which 
have been beaten light together. Cook for a few minutes and take from the 
fire. Add vanilla to taste and set aside to cool. When cold, freeze same 
as ice cream. 

Frozen Chocolate Custard. 

Bring to a scald one pint of milk. Acid to it four eggs and one large 
cup of sugar which have been beaten very light together, and one cup of 
chocolate. Cook a few minutes, then set to cool. Add to it one pint of 
cream and one teaspoonful of vanilla. Freeze when cold. 










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■J. 


COFFEE, TEA AND BEVERAGES. 


Breakfast is often a failure for the want of a good cup of coffee. 
There is almost as much in the making as in the coffee itself. 

The most important consideration in the making of a good cup of 
coffee or tea is boiling water, but many housewives are apt to overlook this 
fact. Never boil the water more than three or four minutes, for longer 
boiling will cause it to lose most of its natural properties by evaporation, 
leaving a liquid composed mostly of lime and iron, which becomes flat and 
hard. This will spoil the best coffee and tea. 

Water left in the tea-kettle over night must never he used in preparing 
the breakfast coffee ; no matter how excellent your coffee or tea may be, it 
will be ruined by the addition of water that has been boiled more than once. 

To avoid adulteration, buy coffee in the grain, either raw or in small 
quantities freshly roasted. The best kinds are the Mocha and Java, and 
some prefer to mix the two, having roasted them separately in the propor¬ 
tion of one-third of the former to two-thirds of the latter. Keep in a 
closely-covered tin or earthern vessel. 

Do not buy much at a time (unless in air-tight packages), a week or ten 
days’ supply is enough, and if you can buy it twice a week it is all the better. 

Filtered or Drip Coffee. 

For each person allow a tablespoonful of finely ground coffee, and to 
every tablespoonful allow a cupful of boiling water. Have a small iron ring 
made to fit the top of the coffee-pot inside, and to this ring sew a small 
muslin bag (the muslin for the purpose must not be too thin). Fit the bag 
in the pot, pour some boiling water in it, and, when the pot is well warmed, 
put the ground coffee in the bag; pour over as much boiling water as is re¬ 
quired, close the lid quickly, and, when all the water has filtered through, 
remove the bag, and, send the coffee to table. Making it in this manner 
prevents the necessity of pouring the coffee from one vessel to another, 
which cools and spoils it. The water should be poured on the coffee grad¬ 
ually so that the infusion may be stronger; and the bag must be well made 
that none of the grounds may escape through the seams and so make the 
coffee thick and muddy. 


(153) 



154 


COFFEE, TEA AND BEVERAGES. 
Boiled Coffee. 


Equal parts of Mocha and Java coffee ; allow one heaping tablespoon¬ 
ful of coffee to each person, and “one for the pot” to make good strength. 
Mix one egg with tlie grounds; pour on the coffee lialf as nmclj boiling 
water as will be needed ; let coffee froth, then stii- down grounds, and let 
boil five minutes; then let coffee stand where it will keep hot, but not boil, 
for five or ten minutes, and add rest of water. 

Substitute for Cream in Coffee. 

Beat the white of an egg, put to it a small lump of butter and pour 
the coffee into it gradually, stirring it so that it will not curdle. It is diffi¬ 
cult to distinguish this from fresh cream. 

Tea. 

Use a brown earthern teapot, and dare to bring it to the table. Put 
your dry tea into this dry pot; cover it and let it stand on the back of the 
stove till pot and tea are hot: this releases the aromatic oil of the leaves. 
Now pour on the boiling water, as much as you want tea ; cover it closely. 
In Scotland they use a close wadded bag called a cosey to cover the pot, and 
it is a valuable invention. Never boil tea, black or green ; heat the leaves, 
steep in boiling water, and keep the steam in the pot and the tea will be 
excellent. Never use a metal teapot. Russian tea is made by putting a 
slice of lemon in each cup and pouring over it the boiling tea. 

Iced Tea. 

The tea should be made in the morning, very strong, and not allowed 
to steep long. Keep in the ice-box till the meal is ready and then put in a 
small quantity of cracked ice. Do not pour the scalding hot tea on a gob¬ 
let of ice as many do, for the ice melts the tea and makes it weak, insipid, 
and a libel on its name. Iced coffee is very nice made in the same way. 

Cocoa. 

Put one quart of milk in a farina boiler to boil. Moisten four table- 
spoonfuls of cocoa with a little cold milk and add to the boiling milk stir¬ 
ring all the while. Boil five minutes and serve hot with whipped cream. 

Chocolate. 

Allow half a cupful of grated chocolate to a pint of water and a pint 
of milk. Rub the chocolate smooth in a little cold water, and stir into the 
boiling water. Boil three minutes, add the milk and boil ten minutes more, 


COFFEE, TEA AND BEVERAGES. 


165 


stirring it often. Sweeten to your taste. Or put half a cupful of choco¬ 
late into a farina boiler, stand it over the fire to melt. When melted, add 
one quart of new milk or half water if preferred slightly warmed, and two 
tablespoonfuls of sugar. Cover the farina-boiler and boil three minutes, 
then, with an egg-beater, beat the chocolate until smooth and creamy. 
Serve with whipped cream. 

Raspberry Vinegar. 

Put two quarts of raspberries into a suitable dish, pour over them a 
quart of good vinegar, let it stand twenty-four hours,"then strain mashing 
the fruit well to get all the juice, and pour this liquor on another quart of 
berries; do this for three or four days successively, and strain it; the last 
time through a flannel bag. Now add one pound of sugar to every pint of 
this liquid. Boil slowly five minutes, skim, let stand fifteen minutes, bottle, 
and seal. Strawberry and blackberry vinegars are made in precisely the 
same manner. 

For a Summer Draught. 

The juice of one lemon, a tumblerful of cold water, pounded sugar to 
taste, half a small teaspoonful of carbonate of soda. Squeeze the juice 
from the lemon ; strain, and add it to the water, with sufficient pounded 
sugar to sweeten the whole nicely. When well mixed, put in the soda, stir 
well, and drink while the mixture is in an effervescing state. 

Inexpensive Drink. 

A very nice, cheap drink which may take the place of lemonade, and be 
found fully as healthful, is made with one cupful of pure cider vinegar, half 
a cupful of good molasses, put into one quart pitcher of ice-water. A table¬ 
spoonful of ground ginger added makes a healthful beverage. 

A Good Summer Drink. 

Two pounds of grapes, three tablespoonfuls of sugar, one-half pint of 
cold water. Squeeze the grapes hard in a coarse cloth, when you have 
picked them from the stems. Wring out every drop of juice; add the 
sugar, and when it is dissolved, the water, set on ice until very cold. You 
can add more sugar if you like, or if the grapes are not quite ripe. 

Iced Buttermilk. 

There is no healthier drink than buttermilk, but it must be the creamy, 
rich buttermilk to be good. It should stand on the ice to cool, though if 
very rich and thick a little ice in it is an improvement. 


156 


COFFEE, TEA AND BEVERAGES. 

Eggnog. 

Whip the whites and yolks of six eggs to a stiff cream, adding a half 
cupful of sugar. Pour into a quart of milk, adding a teacup of good 
brandy, and a little flavoring of nutmeg. Mix the ingredients thoroughly 
and add the whites of three additional eggs well whipped when eggs are 
plentiful. 

Strawberry Syrup. 

Take fine, ripe strawberries, crush them in a cloth, and press the juice 
from them; to each quart of it put a quart of simple syrup, boil gently for 
one hour, then let it become cold, and bottle it; cork and seal it. When 
served reduce it to taste with water, set it on ice, and serve in small tumb¬ 
lers half filled. 


Lemon Syrup. 

Take the juice of six lemons,-grate the rind of three in it, let it stand 
overnight, then take three pounds, of white sugar, and make a thick syrup. 
When it is quite cool, strain the juice into it, and squeeze as much oil from 
the grated rind as will suit the taste. A tablespoonful in a glass of water 
will make a delicious drink on a hot day. 

Berry Sherbet. 

Crush one pound of berries, add them to one quart of water, one lemon 
sliced, and one teaspoonful of orange flavor, if you have it. Let these in¬ 
gredients stand in an earthen bowl for three hours; then strain, squeezing 
all the juice out of the fruit. Dissolve one pound of powdered sugar in it, 
strain again, and put on the ice until ready to serve. 

Koumiss, or Milk Beer. 

One quart of new milk, four lumps of white sugar, one gill of fresh 
buttermilk. Mix until the sugar dissolves. Let stand in a warm place ten 
hours, when it will have thickened ; then pour from one vessel into another 
until it is smooth and thick. Bottle and keep in a warm i)lace twenty-four 
hours—in winter it may take thirty-six hours. Cork the bottles tight; tie 
the corks down. Shake for a few minutes before using. One teaspoonful 
of yeast may be used instead of the buttermilk. The milk should be un¬ 
skimmed. This agreeable beverage is recommended for a delicate stomach, 
as aiding in the assimilation of food; it is also healthful for young children. 









































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CHAFING DISH EECIPES. 


Always use a long handled hardwood spoon so as to enable you to 
work quietly and easily. 

See that the lamp is filled and the matches handy before you are seated. 
Butter may be made into ounce balls (so one can be more accurate in meas¬ 
urements) and placed in a pretty dish on the right. Measure the cream or 
milk and put it in a pitcher on the left along with the bottles containing 
sauces and catsups. 

When butter and flour are to be rubbed together, do it before hand and 
so save time and confusion. If the butter is to be browned first put it in 
the chafing dish, then have the flour in a pretty bowl, to be added later. 

Try and have all necessary materials on the table when the chafing dish 
is placed before the host or hostess. 

' To Make Toast. 

Place an asbestos mat over the lamp; cut all crusts from the bread, 
and toast carefully. Spread with butter and put on a plate which has been 
previously heated. 

Welsh Rarebit. 

Grate a pound of good old English dairy cheese. Rub a clove of garlic 
or an onion over the bottom of the dish; put in the cheese with a gill of 
sweet cream or milk and a teaspoonful of made mustard. Stir constantly 

until the cheese is melted. Serve on butter toast. 

% 

How TO Serve Lobster. 

Cut the lobster into rather small pieces, and stir in two ounces of butter 
until very hot, then add a tablespoonful of tomato or walnut catsup, a table¬ 
spoonful of Worcestershire sauce, a half cup of good stock and salt to taste. 

Oysters Fricasseed. 

Have a tablespoonful of butter and one of flour rubbed together, and in 
the dish along with a teacupful of milk. When ready, light the lamp and 

( 157 ) 



158 


CHAFIXG DISH RECIPES. 


stir contiiiuully until it becomes a smooth sauce, then add fifty well drained 
oysters. Let boil. Add a teaspoonful of salt, the yolks of two eggs and a 
dash of pepper. A little ^)arsley chopped fine improves the appearance of 
this dish. Stir a minute and serve from dish. 

* Creamed Potatoes. 

Have a tablespoonful of butter and the same of flour rubbed together in 
the dish. Stir into this a half pint of milk. When hot, add about one pint 
of cold boiled potatoes cut into dice. Season with salt and pepper. Be 
careful not to break potatoes while stirring. Serve hot. 

Omelet. 

Have four eggs beaten only until well mixed, some chopped parsley, 
and four tablespoonfuls of warm milk in a bowl at your left. Welt one 
tablespoonful of butter in the chafing dish, and when hot, pour in the egg 
mixture and season. When bottom part sets lift the edge and allow the 
soft portion to run under. When done, fold and serve. 

Scrambled Eggs. 

To six well-beaten eggs, add one tablespoonful of butter, pinch of salt, 
and six tablespoonfuls of cold milk. Melt one ounce of butter in the chafing 
dish, and when hot stir in the egg and stir constantly until done. Serve im¬ 
mediately. 

Sirloin Steak. 

Melt in the chafing dish one tablespoonful of butter, and when hot put 
in the steak and cook ten minutes, turning often ; season with salt and pep¬ 
per and dot over with small bits of currant jelly and serve at once. 

Creamed Chicken. 

Cut cold roasted chicken into small pieces. Put one tablespoonful of 
butter and one of flour rubbed together in the chafing dish. Add a half 
pint of milk, and when hot put in the chicken and season. Serve when hot. 
Mushrooms may be added if liked. They should be chopped and added 
with the meat. 

Calf’s Liver and Bacon. 

Pour boiling water over the liver and let stand a few minutes. Have 
three thin slices of bacon in the chafing dish. Light the lamp and put in 
the liver when the bacon is crisp. Season with salt and pepper and serve. 


CHAFING DISH RECIPES. 


159 


Tomatoes Fried. 

Cut tomatoes in slices one-half inch thick. Put one tablespoonful of 
butter in the pan, and when hot put in tomatoes. Brown on both sides, 
frying slowly. Have thickening mixed with one cup of milk, pour over the 
tomatoes, season with salt and pepper and serve. 

Curry of Oyster. 

Put two tablespoonfuls of butter in the chafing dish and when hot—not 
brown—add twenty-five oysters. Sprinkle over them one teaspoonful of 
curry powder, and season with pepper and salt. Rub the spoon with a clove 
of garlic and stir until boiling. Serve hot at once. 

Melted Cheese. 

Put in the chafing dish one-half pound of good rich cheese which has 
been grated. Add a pinch of salt, a dash of pepper, and four tablespoonfuls 
of rich cream. Stir until melted and pour over crackers which have been 
arranged on a hot dish. Serve. ^ 


BUTTER AND CHEESE 


To Make Butter. 

Warm the cream to a temperature of 66° or 68° Fahr., and it will churn 
in fifteen minutes. After the butter collects in the churn, take it out and 
stand it for a minute in a very cold place. Do not wash it, as in this way 
you rob it of certain elements necessary for its preservation. Work it con¬ 
tinuously and thoroughly until all the buttermilk is out, adding two even 
teaspoonfuls of very fine salt to each pound of butter, after you have 
worked it about five minutes. Make it at once into prints, and stand away 
in a cool place. 

The churn, dasher, tray and ladle, should be well scalded before using, 
so that 'the butter will not stick to them, and then cooled with very 
cold water. When you skim cream into your cream jar, stir it well 
into what is already there, so that it may all sour alike; and no fresh cream 
should be put with it within twelve hours before churning, or the butter will 
not come quickly ; and perhaps, not at all. 

A Brine to Preserve Butter. 

First work your butter into small rolls, wrapping each one carefully in 
a clean muslin cloth, tying them up with a string. Make a brine, say three 
gallons, having it strong enough of salt to bear up an egg; add a half tea¬ 
cupful of pure, white sugar, and one tablespoonful of saltpeter; boil the 
brine, and when cold, strain it carefully. Pour it over the rolls so as to 
more than cover them, as this excludes the air. Place a weight over all to 
keep the rolls under the surface. 

ScALiOPED Cheese. 

Any person who is fond of cheese could not fail to favor this recipe. 
Take three slices of bread, well buttered, first cutting off the brown outside 
crust. Grate fine a quarter of a pound of any kind of good cheese ; lay the 
bread in layers in a buttered baking dish, sprinkle over it the grated cheese, 
some salt and pepper to taste. Mix four well-beaten eggs with three cups 
of milk; pour it over the bread and cheese. Bake it in a hot oven as you 
would cook a bread pudding. This makes an ample dish for four people. 

( 160 ) 



BUTTER AND CHEESE. 


161 


Cheese Fondu. 

Melt an ounce of butter, and whisk into it a pint of boiled milk. Dis¬ 
solve two tablespoonfuls of flour in a gill of cold milk, add it to the boiled 
milk and let it cool. Beat the yolks'of four eggs with a heaping teaspoon* 
ful of salt, half a teaspoonful of pepper, and five ounces of grated cheese. 
Whip the whites of the eggs, and add them, pour the mixture into a deep 
tin lined with buttered paper. It should be only half filled, as the fondu 
will rise very high. Pin a napkin ai ound the dish in which it is baked, and 
serve the moment it is baked. 

Cheese Straws. 

One teaspoonful of butter, one egg, one-half cupful of flour, three table¬ 
spoonfuls of grated cheese, pinch of salt, and a tiny pinch cayenne pe[)per. 
Work the butter in the flour; add cheese and seasoning; make into a paste 
with the egg. Roll into a thin sheet, cut in strips four inches long and one 
fourth of an inch wide and bake in a moderate oven until a light brown.— 
Lilia, 


Welsh Rarebits. 

Put half an ounce of butter in a frying-pan; when hot, add gradually 
four ounces of mild American cheese. Whisk it thoroughly until melted. 
Beat together half a pint of cream and two eggs; whisk into the cheese, 
add a little salt, pour over the crisp toast, and serve. 

Cheese Souffle 

Two tablespoonfuls of butter, one heaping tablespoonful of flour, one- 
half cup of milk, one cup of grated cheese, three eggs, one-half teaspoonful 
of salt, and a sprinkle of cayenne. Put the butter in a saucepan, and when 
hot, add the flour and stir until smooth. Add the milk and seasoning. 
Cook two minutes, then add the well beaten yolks of the eggs and the 
cheese. Set away to cool. When cold add the whites of tlie eggs beaten 
to a stiff froth. Turn into a buttered dish, and bake from twenty to twenty- 
live minutes. Serve the moment it comes from the oven. 

Crisp Cheese Crackers. 

Split crackers and brown in the oven. Piepare grated cheese by sea¬ 
soning it with salt and pepper. Cover each half cracker with the mixture 
and return to the oven. When the cheese has melted they are ready to 
serve. 


11 


162 


BUTTER AND CHEESE. 


Slip. 

Slip is bonnyclabber without its acidity, and very delicate in its flavor. 
Make a quart of milk hike warm ; then stir into it one large spoonful of the 
preparation called rennet; set it by, and when cool again it will be as slifif 
as jelly. It should be made only a few hours before it is to be used, or it 
will be tough and wateiy ; in summer set the dish on ice after it has jellied. 
Served with powdered sugar, nutmeg and cream. 

Cheese Sandwiches. 

These are extremely nice, and are very easily made. Take two hard- 
boiled eggs, half a pound of common cheese grated, one teaspoonful of salt, 
one-half teaspoonful of pepper, one teaspoonful of mustard, two tablespoon¬ 
fuls of melted butter, and two tablespoonfuls of vinegar or cold water. Take 
the yolks of the eggs and put them into a small bowl and crumble it down, 
put into the butter and mix it smooth with a spoon, then add the salt, 
pepper, mustard and the cheese, mixing each well. Then put in the table¬ 
spoonful of vinegar, which will make it the proper thickness. If vinegar is 
not cared for, then use cold water instead. Spread this between two biscuits 
or pieces of oat cake, and you will find it a very nice sandwich. Some 
people will prefer them less highly seasoned, so, season to taste. 

Cottage Cheese. 

Put a pan of sour or loppered milk on the stove or range, where it be 
warm not hot, let it scald until it becomes thick, then pour boiling water 
over it to the proportion of one quart to four quarts of milk. Stir and pour 
in a clean bag of cheese cloth and hang where the whey may drain out but 
do not squeeze. When dry put it into a dish and chop it fine with a spoon, 
adding a tablespoonful of salt, a tablespoonful of butter, and enough sweet 
cream to make the cheese the consistency of putty. With your hands make 
it into little balls flattened. Keep it in a cool place. Many like it made 
rather thin with cream, serving it in a deep dish. You may make this 
cheese of sweet milk by forming the curd with prepared rennet. 

Toasted Cheese or Scotch Rarebit. 

One-half pound of rich cheese, five slices of bread, salt and ea3’enne 
to taste. Cut the cheese into very thin pieces, spread it on a heated flat 
dish, and stand it over boiling water to melt. Toast the bread, and butter 
it; place it on a hot dish, add the seasoning to the cheese, and spread it over 
the toast. Serve very hot. 


BUTTER AND CHEESE. 


163 


Pastry Ramakins. 

Roll the remains of any light puff paste left from pies out evenly, and 
sprinkle it with grated cheese of a nice flavor. Fold the paste in three, roll 
it out again, and sprinkle more cheese over; fold the paste, roll it out, and 
cut in any shape that may be desired. Bake the ramakins in a quick oven 
from ten to fifteen minutes, dish them on a hot napkin, and serve quickly. 
The appearance of this dish may be very much improved by brushing the 
ramakins over with yolk of egg before they are placed in the oven. Where 
expense is not objected to, parmesan is the best kind of cheese to use for 
making this dish. Very nice with a cup of coffee for a lunch. 

Bonnyclabber. 

This dish is best in the summer, when milk sours and thickens very 
quickly. It should be served very cold. A nice way is to pour the milk 
before it has thickened into a glass dish, and when thick set on ice for an 
hour or two, and it is ready to serve, and is really a very pretty addition to 
the supper table. Serve in sauce dishes or deep dessert plates, sprinkle with 
sugar (maple is nice), and a little grated nutmeg, if liked. 


FOOD FOR im^ALIDS. 


Dainty service and delicate china will often tempt an invalid more than 
the food. 

Let the napkins be clean and the tray covered, unless a fancy tray. 
Never let the patient wait too long. 

The invalid, as a rule, will be more likely to enjoy any preparation sent 
to him if served in small dainty pieces. 

Never send more than a supply for one meal; the same dish too fre¬ 
quently set before an invalid very often causes a distaste when a change 
would perhaps tempt the appetite. 

Invalids should have no fried, hard or greasy food, no pastry, no rich 
cakes, no old-fashioned rich preserves. 

Battered-toast, either dry or dipped, though so generally given, is rarely 
a suitable article for the sick, as melted oils are very difficult of digestion. 

Roasted potatoes, very mealy, are preferred to other vegetables. 

Beef Tea. 

One pound of lean beef, cut into small pieces. Put into a glass can¬ 
ning jar without a drop of water; cover tightly, and set in a pot of cold 
water, heat gradually to a boil, and continue this steadily for three or four 
hours, until the meat is like white rags and the juice all drawn out. Season 
with salt to taste, and, when cold, skim. Do not use pepper. Another 
method of obtaining the juice from beef is to cut juicy beef into small piece's, 
put it into a bowl with small pieces of ice. When the meat is white the 
beef may be pressed and strained and heated (not boiled), seasoned and 
served. This is good, after severe cases of typhoid fever. 

Beef Broth. 

Cut in small pieces one pound of good lean beef; put on in two quarts 
of cold water and boil slowly, keeping it well covered, one and one-half 
hours; then add a half teacup of tapioca, which has been soaked three-quarters 
of an hour in water enough to cover, and boil half an hour longer. Some 
add, with the tapioca, a small bit of parsley, and a slice or two of onion. 

,.(164) 



FOOD FOR INVALIDS. 


165 


Strain before serving, seasoning slightly with pepper and salt. It is more 
strengthening to add, just before serving, a soft poached egg. Rice may be 
used instead of tapioca, straining tlie broth, and adding one or two table¬ 
spoonfuls of rice (soaked for a short time), and then boiling half an hour. 

Scraped Beef. 

Take a good piece of raw steak, lay it on a meat board, and with a 
knife scrape into fine bits; after removing all hard and gristly parts put it 
into a pan over the fire and let it remain just long enough to become 
thoroughly heated througli, stirring it up from the bottom occasionally; 
season with a little salt. This is very nutritious and quite palatable. 

CoRNMEAL Gruel, 

One tablespoonful of fine Indian meal, mixed with cold water and a 
saltspoonful of salt; add one pint of boiling water, and cook ten minutes. 
Stir it frequently, and if it becomes too thick use boiling water to thin it. 
If the stomach is not too weak a tablespoonful of cream may be used to 
cool it. Some like it sweetened and others like it plain. It should be very 
smooth, and should not have the faintest suspicion of a scorch about it. For 
very sick persons let it settle, pour off the top, and give without other sea¬ 
soning. For convalescents toast a piece of bread as nicely as possible, and 
put it in the gruel with a tablespoonful of nice sweet cream, and a little 
ginger and sugar. This should be used only when a laxative is allowed. 

Onion Gruel. 

It is excellent for cold. Slice down a few onions and boil them in a 
pint of new milk, stir in a sprinkle of oatmeal and a very little salt, boil till 
the onions are quite tender, then sup rapidly and go to bed. 

Cracker Gruel. 

Pour one cup of boiling water over four tablespoonfuls of powdered 
crackers and stir until smooth. Add one cup of milk, and return it to the 
fire. Let it boil until it thickens. Season with salt and serve imme¬ 
diately. 

Egg Gruel. 

Beat the yolk of one egg until light with one teaspoonful of sugar and 
a sprinkle of salt. Add a little flavoring of nutmeg or cinnamon. Then 
stir in the white which has been beaten until foaming. Pour over it the hot 
milk, and serve at once. 


160 


FOOD FOR INVALIDS, 


Oatmeal Gruel. 

Put one quart of boiling water and one-half teaspoonful of salt into a 
double boiler, and sprinkle in two tablespoonfuls of fine oatmeal. Cook one 
hour, strain and serve with milk and sugar, if ordered. Farina gruel is 
made in the same way. 

Barley Gruel. 

Boil the barley three or four hours in plenty of water, then when the 
water is white and glutinous, strain it off and add a little loaf sugar, and a 
very little salt. This is exceedingly nourishing, and is good for infants. 

Prepared Flour. 

Take a teacupful of flour, tie up tightly in cloth and put in a kettle of 
water; boil from three to six hours, take out, remove the cloth,and you will 
have a hard, round ball. Keep in a dry, cool place, and when wanted for 
use, prepare by placing some sweet milk (new always preferred) to boil, and 
grating into the milk from the ball enough to make it as thick as you desire, 
stirring it just before removing from the stove with a stick of cinnamon ; this 
gives it a pleasant flavor; put a little salt into the milk. Very good for 
children having summer complaint. 

Graham Gems for Invalids. 

Mix graham flour with half milk and half water, add a little salt, beat, 
making the batter thin enough to pour; have the ge'm-pan very hot, grease 
it, fill as quickly as possible and return immediately to a hot oven ; bake 
about thirty minutes. Practice will teach just the proper consistency of the 
batter, and the best temperature of the oven. It will not be good unless 
well beaten. 

To Remove Grease from Broths. 

After pouring in dish, pass clean white wrapping paper quickly over the 
top of broth, using several pieces, till all grease is removed. 

Clam Broth. 

Select twelve small, hardshell clams, drain them, and chop them fine ; 
add half a pint of clam juice or hot water, a pinch of cayenne, and butter the 
size of a walnut; cook slowly for one half hour. Then add one gill of hot 
milk, let boil, strain, and serve. An excellent broth for a weak stomach. 


FOOD FOR INVALIDS. 


167 


Veal or Mutton Broth. 

Take a scrag-end of mutton (two pounds), put it in a saucepan, with 
two quarts of cold water, and an ounce of pearl barley or rice. When it is 
coming to a boil, skim it well, then add half a teaspoonful of salt; let it 
boil until half reduced, then strain it, and take off all the fat, and it is ready 
for use. This is excellent for an invalid. If vegetables are liked in this 
broth, take one turnip, one carrot, and one onion, cut them in shreds, and 
boil them in the broth half an hour. In that case, the barley may be served 
with the vegetables in broth. 

Chicken Broth. 

Make the same as mutton or beef broth. Boil the chicken slowly, put- ' 
ting on just enough water to cover it well, watching it closely that it does 
not boil down too much. When the chicken is tender, season with salt and 
a. very little pepper. The yolk of an egg beaten light and added, is very 
nourishing. 

Oyster Toast. 

Toast a nice slice of dry bread, butter it and lay it on a hot dish. Put 
in a tin basin six oysters, half a teacupful of their own liquor, and half a 
cupful of milk, and boil one minute. Season with a little butter, pepper 
and salt, and pour over the toast and serve. 

Plain Milk Toast. 

Cut a thin slice from a loaf of stale bread, toast it quickly, and sprinkle 
a little salt over it. Pour upon it four table.spoonfuls of boiling milk or 
cream. Crackers split and toasted in this manner, are often very grateful 
to an invalid. 

Toast Water, or Crust Coffee. 

Take stale pieces of crusts’ of bread or the end pieces of the loaf; toast 
them very brown, care to be taken that they do not burn in the least, as 
that affects the flavor. Put the browned crusts into a large milk pitcher, 
and pour enough boiling water over to cover them ; cover the pitcher 
closely, and let steep until cold. Strain, and sweeten to taste. A piece of 
ice in each glass adds to it. This is also good, taken warm with cream and 
sugar, the same as coffee. 

Boiled Rice. 

Boil half a cupful of rice in just enough water to cover it, with half a 
teaspoonful of salt; when the water has boiled nearly out and the rice be- 


168 


FOOD FOR INVALIDS. 


gins to look soft and dry, turn over it a cupful of milk, and let it simmer 
until the rice is done and nearly dry; take from the fire and beat in a well- 
beaten egg. Eat it warm with cream and sugar. Flavor to taste. 

Beef-Tea Soup. 

To one pint of “beef essence” (made in a bottle as directed in recipe 
on a preceding jiage), quite hot, add a teacup of the best cream, well 
heated, into which the yolk of a fresh egg has been previously stirred, mix 
carefully together^ and season sliglitly, and serve. 

Vegetable Soup. 

Two tomatoes, two potatoes, two onions, and one tablespoonful of rice; 
boil the whole in one quart of water for one hour, season with salt, dip dry 
toast in this till quite soft, and eat; this may be used when animal food is 
not allowed. 

Soft-Boiled Eggs. 

Pour boiling water on a fresh egg in a teacup, cover with a saucer, and 
let it stand for five minutes or more. If two eggs are to be cooked a small 
bowl may be used. This plan prevents the coagulation of the white, and is 
very delicate. 

Chicken Panada. 

Skin the chicken and cut it up in joints. Take all the meat off the 
bones, and cut up into small pieces ; put it in a jar with a little salt, tie it 
down, and set it in a saucepan of boiling water. It should boil from four 
to six hours ; then pass it through a sieve with a little of the broth. It. 
could be made in a hurry in two hours, but it is better when longer time is 
allowed. —-Do not put the wings in the panada. 

Egg Toast. 

Toast well, but not too browm, two thin slices of stale bread ; put them 
on a warm plate, sprinkle with a pinch of salt, and pour upon them some 
boiling water and quickly cover with another dish of the same size. Put a 
very small bit of butter on the toast and serve with a poached or soft-boiled 
egg on it. 

Oatmeal Blanc Mange. 

A delicious blanc-mange is made by stirring two heaping tablespoonfuls 
of oatmeal into a little cold water, then stir with a quart of boiling milk, 
flavor and pour into molds to cool, when cream or jelly may be eaten with it. 


FOOD FOR INVALIDS. 


169 


Rice Cream. 

Grind rice to a very fine flour; stir it with a little cold milk and a 
pinch of salt. Have a pint of milk boiling slowly, and stir in the rice 
smoothed in cold milk; add sugar and flavor to taste ; stir all the time un¬ 
til it is done ; turn it into a white dish. Now take the white of one eg!^ 
and wliip it to a froth ; add pulverized sugar to make as for cake frosting; 
spread it smoothly over your rice, and set in the oven for three minutes. 
Tliis is nice cold with cream, or warm served with currant jelly. 

Panada. 

Sprinkle large soda crackers with white sugar and nutmeg; then pour 
on a little more boiling water than the crackers will absorb. This is a 
pleasant dish if dressed with a frosting as the rice cream, or covered with 
strawberries and sifted sugar. 

Cracker Panada. 

Break in pieces three or four hard crackers that are baked quite brown, 
and let them boil fifteen minutes in one quart of water ; then remove from 
the fire, let them stand three or four minutes, strain off the liquor through 
a fine wire sieve, and season it with sugar. This is a nourishing beverage 
for infants that are teething, and, with the addition of a little wine and nut¬ 
meg, is often prescribed for invalids recovering from a fever. 

Irish Moss Blanc Mange. 

Soak one-half cup of Irish moss (to be found at any drug store) in cold 
water until soft, pick over, wash carefully, and put into a double boiler with 
one quart of milk. Boil until it thickens when dropped on a cold plate. 
Add a saltspoonful of salt, strain and add one teaspoonful of vanilla. Turn 
into a mold that has been wet with cold water. Serve with cream and 
sugar. 

Tapioca Cup Pudding. 

This is very light and delicate for invalids. An even teaspoonful of 
tapioca, soaked for two hours in nearly a cupful of new milk; stir into this 
the yolk of a fresh egg, a little sugar, a grain of salt, and bake it in a cup 
for fifteen minutes. A little jelly may be eaten with it. 

Rice Jelly. 

Mix one heaping tablespoonful of rice flour with cold water until it is 
a smooth paste, add a scant pint of boiling water, sweeten with loaf-sugar; 


170 


FOOD FOR INVALIDS. 


boil until quite clear. If the jelly is intended for a patient with summer 
eoiuplaint, stir with a stick of cinnamon ; if for one with fever, flavor with 
lemon juice, and mold. Rice water is made in the same manner, by using 
twice the quantity of boiling water. 

Toast and Water. 

Toast slowly a thin piece of bread till extremely brown and hard, but 
not the least black; then plunge it into a jug of cold water, and cover it 

over an hour before used. This is of particular use in weak bowels. It 

should be of a fine brown color before drinking it. 

Drinks for Invalids. 

Mash any kind of fruit, currants, tamarinds, berries, pour boiling water 
on them. In ten minutes strain it olf, sweeten, cool; add a little ice, if 

possible. Do not allow this drink to stand in the sick-chamber, keep it in a 

cool, airy place. 

Boiling water poured over browned flour, or browned wheat or corn, or 
evenly toasted bread, and treated as above, is also a wholesome, agreeable 
drink for the sick. Sitge, balm, and sorrel mixed and put with half a sliced 
lemon, and treated as above, is a valuable drink in fevers. 

Barley Water. 

Put a large tablespoonful of well-washed pearl barley into a pitcher; 
pour over it boiling water; cover it, and let it remain till cold ; then drain 
oif the water; sweeten to taste, and, if liked, add the juice of a lemon, and 
grated nutmeg. 

Jelly Water. 

One large teaspoonful of currant or cranberry jelly, one gobletful of ice 
water. Beat up well for a fever patient. Wild cherry or blackberry jelly 
is excellent, prepared in like manner for those suffering with summer com¬ 
plaint. 

Mulled Jelly. 

Take one tablespoonful of currant or grape jelly; beat with it the 
white of one egg and a teaspoonful of sugar ; pour on it a teacupful of boiL 
ing water, and break in a slice of dry toast or two crackers. 

Fever Drink. 

Pour cold water on wheat bran, let boil half an hour, strain, and add 
sugar and lemon juice. Pour boiling water on flaxseed, let stand till it is 
ropy, pour into hot lemonade and drink. 


171 




'X',' 


\ 


FOOD FOR INVALIDS. 

Cream of Tartar Drink. 

Two spoonfuls of cream of tartar, the grated rind of a lemon, half a cup 
of loaf sugar, and one pint of boiling water, is a good summer drink for in¬ 
valids, and is cleansing to the blood. 

t 

Flaxseed Tea. 

Pour a pint of boiling (soft or rain) w'ater upon an ounce of unbruised 
flaxseed and a little pulverized liquorice root and place the vessel near, but 
not on, the fire for four hours. Strain through a linen cloth. Make it 
fresh every day. An excellent drink in fever accompanied by a cough. 

Flaxseed Lemonade. 

To a large tablespdonful of flaxseed, allow a tumbler and a half of cold 
water. Boil them together till the liquid becomes very sticky. Then strain 
it hot over a quarter of a pound of pulverized sugar, and an ounce of pul. 
verized gum arable. Stir it till quite dissolved, and squeeze into it the 
juice of a lemon. This mixture has frequently been found an efficacious^ 
remedy for a cold, taking a wine-glassful of it as often as the cough is 
troublesome. 


4 



CANNING AND PRESERYING 


Preserved Cherries. 

Take large ripe morello cherries; to each pound allow a pound of sugar. 
As you stone them throw them into a large pan or tureen, and strew about 
half the sugar over them, and Jet them lie in it an hour or two after the}' are 
all stoned. Tlien put them into a preserving-kettle with the remainder 
of the sugar, and boil and skim them till the fruit is clear and the syrup 
thick. 

Crab Apple Preserves. 

Core the crab apples with a sharp penknife through the blossom end, 
leaving the stems on. Take one pound of white sugar for each pound of 
prepared fruit, and one cupful of cold water to the pound. Put over a 
moderate fire, let dissolve and boil; skim and drop the apples in. Let them 
boil gently until clear and the skins begin to break. Skim out, boil syrup 
until thick, put the fruit in jars and pour syrup over it. Many think that 
slices of lemon boiled with the fruit is an improvement. One lemon is 
enough for several pounds of fruit. 

Preserved Green Tomatoes. 

Take one peck of green tomatoes. Slice six fresh lemons without re¬ 
moving the skins, but taking out the seeds; put to this quantity six pounds of 
sugar, common white, and boil until transparent and the syrup thick. Ginger 
root may be added, if liked. 

Preserved Watermelon Rinds and Citron. 

Pare off the outer skins and all the red part and cut the white parts 
into pieces two or three inches long. Weigh the pieces and put them in a 
porcelain-lined kettle, putting enough cold water to cover them, also, a few 
bits of alum. Boil slowly ten minutes. Then take them out and spread on 
a dish to cool. Melt a pound and a half of sugar for every pound of rinds, 
with a pint of water. Boil and skim the sugar and when quite clear put in 
the rinds and simmer gently until you can pierce them with a straw. When 
( 172 ) 



CANNING AND PRESERVING. 


178 


tender lift the pieces carefully with a skimmer, place on a large kettle and 
put in the sun for one or two hours to harden. Peal the yellow rind from 
one lemon and add to the syrup, then add the juice of the lemon and a 
small piece of green ginger root cut in thin slices. Boil gently until it is a 
thick syrup and stand aside until wanted. When the rinds have hardened 
put them into the cans cold, bring the syrup again to a boil and strain it 
over them. Citron and pumpkin may be preserved in the same manner. 

Quinces. 

Pare and core the quinces and cut into rings. Finish the same as 
peaches, using a half pound of sugar to every pound of quinces. The skin 
may be used for jelly. 

Pineapple. 

Pare the pineapple and take out the eyes, then pick it into pieces with a 
silver fork. Weigh it after picking it apart, and to every pound allow three- 
quarters of a pound of sugar. Put fruit and sugar in a porcelain-lined 
kettle and cook over a moderate fire about fifteen minutes, when it should 
be canned while boiling hot. 

Canned Blackberries. . 

To every pound of berries take one-quarter pound of sugar. Put the 
berries in a porcelain-lined kettle and put the sugar over them. Add one- 
fourth teaspoonful of powdered alum to each quart. Let them cook slowly. 
Cook five minutes after they boil and can while boiling hot. 

Currants and Raspberries. 

To one pint of large red raspberries allow a half pint of currant juice 
and a half pound of sugar. Put this in a porcelain-lined kettle, boil five or 
ten minutes. Put in cans while boiling hot. 

Canned Peaches. 

Select some fine, free-stone peaches; pare, cut in two and stone them. 
Immerse in cold water, taking care not to break the fruit. When you have 
enough to fill a couple of jars take them from the water, put them in a 
a porcelain-lined kettle, cover with boiling water, stand them on the back 
part of the stove and let simmer very gently until you can pierce them with a 
straw. In another vessel put one quart of water and a pound of granulated 
sugar, stir until the sugar is dissolved and boil two or three minutes. Lift 
the peaches carefully with a skimmer from the water to the syrup, bring to 
a boil, skim, and can at once. 


174 


CANXI2^G AND PRESERVING. 


Pears. 

Prepare and can precisely as for peaches. They will require longer 
cooking. Bartlett pears are best for canning. 

Canned Strawberries. 

After the berries are pulled, let as many as can be put carefully in the 
preserving kettle at once be placed on a platter. To each pound of fruit add 
three-fourths of a pound of sugar; let them stand two or three hours, till 
the juice is drawn from them; pour it in the kettle and let it come to aboil, 
and remove the scum which rises; then put in the berries verj'^ carefull3\. 
As soon as they come thoroughly to a boil put them in warm jars, and seal 
while boiling hot. A quarter of a teaspoonful of powdered alum to each 
quart of fruit will make them clear and keep their shape. 

Canned Currants. 

Look them over carefully, stem and Aveigh them, allowing a pound of 
sugar to every one of fruit; put them in a kettle, cover, and leave them to 
heat slowly and stew gently for twenty or thirty minutes; then add the 
sugar, and shake the kettle occasionally to make, it mix with the fruit; do 
not allow it to boil, but keep as hot as possible until the sugar is dissolved, 
then pour it in cans and secure the covers at once. White currants are 
beautiful preserved in this way. 

Canned Plums. 

To every pound of fruit allow three-quarters of a pound of sugar; for 
the thin syrup, a quarter of a pound of sugar to each pint of water. Select 
fine fruit, and prick with a needle to prevent bursting. Simmer gently in a 
syrup made with the above proportion of sugar and water. Let them boil 
not longer than five minutes. Put the plums in a jar, pour in the hot syrup, 
and seal. Greengages are also delicious done in this manner. 

Cherry Jam. 

Wash and pick over the cherries and put in the preserving kettle on 
the stove where they will heat through slowly. When heated sufficiently to 
prevent spoiling, push to the back of the stove and let them remain over¬ 
night on the seeds. In the morning, cook until ver^' soft and then put 
through a colander, first draining off the juice. Boil the juice down about 
one-half, then add the pulp and one pound of sugar to each quart of pulp. 
Boil until thick enough and can while hot. A positive quantity of sugar 
can hardly be given, and more may be added if the cherries are sour.— R. 
B. P. 


CANNING AND PRESERVING. 


175 


Grape Jam. 

Pick the grapes over carefully, put iu preserving kettle and set on the 
back of the stove. Let them cook slowly until soft, then put through a 
sieve. Pare, core, and stew enough apples to have the same amount stewed 
apples as grape pulp. Put through a sieve, mix apples and grapes together 
and to every quart add three large cups of sugar and cook until sufficiently 
tliick. Some grapes as well as apples require more than others. It is 
always well to sweeten to taste. Clinton grapes make most excellent jam 
when prepared iu this manner.— R. B. P. 

Quince Honey. 

One cup of grated quince, one cup of water, and one cup of sugar. Boil 
until it is thick as honey when dropped from a spoon. Very nice.— R. B. P. 

Apple Butter. 

Boil one barrel of new cider down to one-third the quantity, peel and 
core good cooking apples until you have three bushels. When the cider 
has boiled away sufficiently, add the apples as fast as you can, and when 
soft, stir constantly until apple butter is done. Try by taking a small quan¬ 
tity out in a saucer and if no cider appears around the sauce when cool, it is 
done. If wanted to be kept over year, put in air-tight jars, if not put away 
in stone jars, covering first with writing-paper cut to fit the jar and press 
down closely upon the apple butter; cover the whole with thick brown 
paper snugly tied down. The more you boil the cider before adding apples 
the less stirring will havQ to be done. Allow enough cider to cover apples, 
of course.— R. B. P, 

Egg Butter. 

Boil a pint of molasses slowly about fifteen or twenty minutes, stirring 
to prevent burning; add three eggs well beaten, stirring them in as fast as 

possible, boil a few minutes longer, partially cool, and flavor to taste with 

* 

lemon. 


Lemon Butter. 

Beat the yolks of four eggs, one pound of sugar, and one-quarter of a 
pound of butter together until very light; then add the whites of eggs well 
beaten. Put into a farina kettle and stir over the fire for about twenty 
minutes or until it thickens then add the juice and rind of two lemons and 
turn into earthen dish to cool. 


176 


CANNING AND PRESERVING. 


Tomato Preserves. 

Scald and peel carefully small perfectly-formed good tomatoes, not too 
ripe (yellow pear-shaped are best), prick the end with a knife and gently 
squeeze the seeds and water out, add an equal amount of sugar by weight, 
let lie overnight, then pour off all juice into a preserving-kettle, and boil 
until it is a thick syrup, clarifying with white of an egg; add tomatoes and 
boil carefully until they look transparent. A piece or two of root-ginger, or 
one lemon to a pound of fruit sliced thin and cooked with the fruit, may be 
added.— R. B. P. 

Tomato Sauce. 

Peel and seed ripe red tomatoes, cook until soft, put through sieve. 
Take equal quantity of good stewed apples and put through sieve. Add to 
the tomatoes and to every quart put three cupfuls of sugar or to taste. Boil 
until sufficiently thick not to run on plate. Flavor with lemon.— R. B. P. 

Pickled Cherries. 

Select sound, large cherries, as large as you can get them; to every 
quart of cherries allow a large cupful of vinegar, two tablespoonfuls of 
sugar,'a dozen white cloves, half a dozen blades of mace ; put the vinegar 
and sugar on to heat with the spices; boil five minutes, turn into a covered 
stoneware vessel; cover and let it get perfectly cold ; pack the cherries into 
jars, and pour the vinegar over them when cold; cork tightly and set away; 
they are fit for use almost immediately. 

Spiced Currants. 

Seven pounds of fruit, four pounds of sugar, one pint of good cider 
vinegar, one tablespoonful of ground cinnamon, one teaspoonful of cloves. 
Put into a kettle and boil until the fruit is soft; then skim out the fruit, 
putting it on dishes until the syrup is boiled down tliick. Turn the fruit 
back into the syrup again, so as to heat it all through; then seal it hot in 
glass jars, and set it in a cool, dark place. If 3^011 do not like the spice 
through the fruit tie them in a bag and boil in the syrup. Any tart fruit 
may be put up in this way, and is considered a very good embellishment for 
cold meats. 

Spiced Peaches. 

Seven pounds of whole pared peaches (or halved and seeded if liked) 
four pounds of sugar, one pint of vinegar, whole cloves, allspice, and cinna- 


CAN^’1NG AND PRESERVING. 


177 


mon to taste. Boil vinegar, sugar and spices (tie these in a cheese cloth 
bag) together. Put in peaches and cook until soft. Can while hot.— M. 
B.F, 

To Crystallize Fruit. 

Pick out the finest of any kind of fruit—leave in the stones; beat the 
whites of three eggs to a stiff froth; lay the fruit in the beaten egg, with the 
steins upward; drain them and beat the part that drips off again; select 
them out, one by one, and dig them into a cupful of finely powdered sugar; 
cover a pan with a sheet of fine paper, place the fruit on it, and set in a cool 
oven ; when the icing on the fruit becomes firm, pile them on a dish, and set 
them in a cold place. 

Jellies. 

Jellies should always be made in a porcelain-lined kettle. Strain the 
juice which has been extracted from the fruit through a coarse flannel bag 
wrung out of hot water. Use the best granulated sugar and do not have 
the fruit, especially currants and grapes, overripe. Make not over two or 
three pints of jelly at a time, as larger quantities require longer boiling. As 
a general rule allow equal measures of juice and sugar. Boil juice rapidly 
ten minutes from the first moment of boiling, skim, add sugar, and boil ten 
minutes longer. Never attempt to make jelly in damp or cloudy weather if 
firmness and clearness are desired. To test jelly, drop a little in a saucer, 
set on ice or in a cool place: if it does not spread but remains rounded and 
“jells ” it is finished. 

Apple Jelly. 

•Select tart apples; slice and quarter them without paring; place in a 
porcelain preserving kettle, cover with water, and let them cook slowly until 
the apples look red. Drain off the juice through a colander, and then 
through a jelly-bag; return to the kettle, which must be carefully washed, 
and boil half an hour; measure it and allow to every pint of juice a pound 
of sugar and half the juice of a lemon ; boil quickly for ten minutes. Three 
or four leaves of the rose geranium washed clean and drawn through the 
jelly gives it a delightful flavor. 

Cider Jelly. 

Take the cider just as it is made, not allowing it to ferment at all, and, 
if possible, boil it in a very large, flat, shallow pan without a particle of 
sugar and you will have a beautiful jelly. 

12 


178 


CANNING AND PRESERVING. 


Cranberry Jelly. 

Wash one quart of cranberries and boil ten minutes in one-half pint of 
water, then mash and squeeze through a bag, return to kettle, add one pound 
of sugar and boil rapidly for fifteen or twenty minutes. When it jellies 
turn into molds. 

Plum Jelly. 

Use the common blue plums. Wash one-half peck of them in cold 
water and stew slowly in a pint of water till the plums fall to pieces, then 
turn into a flannel bag and let drip slowly; do not squeeze or the jelly will 
not be clear. Put the juice into a porcelain lined kettle and bring it quickly 
to a boil, add the sugar—one pound to every pint of juice—and stir until 
the sugar is dissolved, then boil continuously until it jellies, skimming the 
scum as fast as it rises; twenty minutes is generally sufficient but some¬ 
times more is needed before it will jelly properly. Test it after boiling 
fifteen minutes. As soon as it jellies, fill the tumblers which have been 
stood in boiling water to prevent them cracking. Set away until cold and 
firm—then put on the lids and keep in a cool, dark place. 

Orange Jelly. 

Cover one box of gelatine with one pint of cold Avater and let soak one 
hour, then add one pint of boiling water, two cups of sugar and one pint of 
orange juice, stir until the sugar is dissolved, strain, pour into molds and set 
in a cold place to harden. 

Lemon Jelly. 

Made the same as orange jelly, but use three large lemons and one 
quart of boiling water. 



































PICKLES AND CATSUP. 

j 

i - 

i ^ 

* Green Tomato Pickle. 

Slice one peck of green tomatoes, six green peppers and four onions; 
strew a cup of salt over the slices in layers and let stand one night. The 
next day, turn the water off and put them in a kettle with a tablespoonful 
of ground cloves, and the same of allspice and cinnamon; cover with vine¬ 
gar, boil soft and cover tight. This will be ready to eat in three days. 

Bordeaux Sauce. 

One gallon of green tomatoes, chopped, two gallons of cabbage, one 
dozen green peppers, three-quarters of a pound of brown sugar, one-quarter 
of a pdund of white mustard seed, one dozen of onions chopped, one ounce 
of whole cloves, one ounce of allspice, one ounce of ground ginger, one 
ounce of celery seed, one gallon of cider vinegar, salt to taste. Let simmer 
one-half hour in a porcelain-lined kettle. Put away in glass or stone jars. 

Tomato Chowchow. 

Cut up a peck of green tomatoes; take them through a small meat cut¬ 
ter, add one dozen of green and red peppers, one dozen of white onions, salt 
them down, and press them until next morning; pour off the juice, then mix 
two pounds of brown sugar, one-quarter of a pound of white mustard seed, 
or less if you like it, one ounce of celery seed, and cover well with vinegar. 
Look at it once or twice a week to see if it is well covered in vinegar. 

- Pickled Gherkins. 

One basket of gherkins, washed thoroughly ; make a brine strong 
enough to float an egg. Leave gherkins in brine for about three days; take 
out, and wash again. For spicing, use whole allspice, cloves, mace and mus¬ 
tard seed, into a stone jar place first a layer of gherkins, then sprinkle with 
the spices, and alternate glierkins and spices until the jar is nearl}^ full. 
Cover with boiling vinegar ; a root of horse-radish placed on top will be a 
sure preventive of molding. 


(179) 




180 


PICKLES AND CATSUPS. 


Chili Sauce. 

Nine large ripe tomatoes, two onions, one green pepper, half cup of 
sugar, one cup of vinegar, one tablespoonful of salt, one teaspoonful of all¬ 
spice, one teaspoonful of cloves, one teaspoonful of mustard. Skin tomatoes, 
chop all together and simmer one hour. 

Pickled Cherries. 

To each pint of cherries allow one-half cup of vinegar, and one table- 
spoonful of white sugar, with six whole cloves, three blades of mace ; boil 
vinegar, sugar, and spices for five minutes. Put cherries into a covered 
stone jar, and pour hot liquid over them ; cover and let get perfectly cold. 

Piccalilli. No. 1. 

One peck of green tomatoes ; (if the flavor of onions is desired, take 
eight, but it is very nice without any); four green peppers; slice all, and 
put in layers, sprinkle on one cup of salt, and let them remain overnight; in 
the morning press dry through a sieve, put it in a porcelain kettle and cover 
with vinegar; add one cup of sugar, a tablespoonful of each kind of spice ; 
stew slowly about an hour, or until tender. A most delicious accompani¬ 
ment for any kind of meat or fish. 

Piccalilli. No. 2. 

Four quarts each of cut cucumbers, beans, celery, nasturtiums, and 
cabbage and two quarts each of cut peppers and onions. Pour on boiling 
vinegar, flavored strongly with mustard, mustard seed, and ground cloves. 

Pickled Onions. 

Skin small white button onions; lay in salt and water overnight. Boil 
enough vinegar to cover them, with mace, and whole peppercorns, half 
ounce each for half peck of onions. When the vinegar and spices boil put 
onions in for five minutes ; when cold put them in wide-mouthed bottles and 
cork them close. 

Shirley Sauce. 

One-half peck of ripe tomatoes peeled and chopped fine. Chop very 
fine, four green peppers and, if desired, four onions. INIix and add six table¬ 
spoonfuls of sugar, two of salt, three of ground cloves, two of allspice and 
one pint of vinegar. Boil on back of stove till thick enough—about two 
hours. 


PICKLES AND CATSUPS. 


181 


Pickled Walnuts. 

One hundred walnuts, salt and water. To each quart of vinegar allow 
two ounces of whole black pepper, one ounce of allspice, one ounce of 
bruised ginger. Procure the walnuts while young ; be careful they are not 
woody, and prick them well with a fork ; prepare a strong brine of salt and 
water (four pounds of salt to each gallon of water), into which put the wal¬ 
nuts, letting them remain nine days, and changing the brine every third day; 
drain them off, put them on a dish, place it in the sun until they become 
perfectly black, which will be in two or three days ; have ready dry jars, 
into which place the walnuts, and do not quite fill the jars. Boil sufficient 
vinegar to cover them, for ten minutes, with spices in the above proportion, 
and pour it hot over the walnuts, which must be quite covered with the 
pickle ; tie down with bladder, and keep in dry place. They will be fit for 
use in a month, and will keep good two or three years. 

Chowchow. 

One-half peck of green tomatoes cut fine, one half peck of small 
onions, parboiled, three dozen of small cucumbers, one pint of nasturtiums, 
nine sweet peppers, cut fine, two quarts of string beans, parboiled, two 
quarts of lima beans, parboiled, two quarts of sweet corn, parboiled, one 
large head ol cabbage, cut fine, one head caulifiower, parboiled, one-half 
teacupful of salt, a heaping tablespoonful of turmeric, half a pound of ground 
mustard, one pound of sugar, one-half a teacupful of cornstarch, vinegar 
to cover. Put over fire and just let come to a boil. Bottle and cork while 
boiling hot.— R. B. P. 


Walnut Catsup. 

Take one hundred green walnuts that are young enough to be pierced 
easily with a pin. Pierce each in five or six places, put in an earthern ves¬ 
sel, cover with a half pound of salt and two quarts of vinegar. Cover and 
stand aside for six days, mashing and stirring every day. At the end of 
that time, strain and squeeze every drop of liquor from the walnuts. Add 
a half pint of vinegar to the remaining husks, beat them with a potato 
masher, and squeeze again. Turn all this liquor into a porcelain kettle, add 
to it one ounce of whole peppercorns, forty cloves slightly bruised, a quarter 
ounce of whole niace, a quarter ounce of nutmeg cut in thin slices, a small 
root of horse-radish cut in slices, one blade of garlic chopped, one red pep¬ 
per, a half pound of anchovies, and a quarter ounce of green ginger root 
cut in slices. Bring this mixture slowly to a boil, cover the kettle closely. 




182 


PICKLES AND CATSUPS. 


and boil slowly a half hour. Then strain, and stand aside to cool. When 
cool, add one pint of port wine ; bottle, cork tightly, and seal. This should 
stand three or four months before using. 

Tomato Catsup. 

One bushel of ripe tomatoes, one-half gallon of vinegar, one-half pound 
of sugar, one-half pint of salt, one and one-half ounces of black pepper, 
one and one half ounces of allspice, two ounces of mustard, one ounce of 
ginger, one-half ounce of cloves, one-eighth of an ounce of cayenne. Put 
the tomatoes on to boil, boil gently half an hour, then press them through 
a sieve to remove the seeds and skins. Return this liquid to a procelain 
lined kettle, and boil down to one and one-half gallons ; then add the 
vinegar and boil down to one and three-quarter gallons; then add the 
sugar, salt, and spices; stir until thoroughly mixed. Let boil and bottle 
while hot—seal tight. 

Cold Tomato Catsup. 

Scald, peel, seed, cut fine, and put through a colander a half peck of 
ripe tomatoes. Drain in a bag six hours, then add a scant half cupful of 
fine salt, one-half a cupful of white mustard seed, two teaspoonfuls of black 
pepper, two roots of celery chopped fine, three tablespoonfuls of celery seed, 
one cupful of nasturtiums chopped fine, one-half cupful of sugar, one table¬ 
spoonful of ground cloves, and vinegar to thin. Mix all well together, 
bottle and seal.— R. B. P. 

Pickled Cabbage. 

Take one gallon of chopped cabbage, sprinkle with two tablespoonfuls 
of salt, and let stand two hours. Then mix with two gills of mustard seed, 
one teaspoonful of allspice, one-half pound of sugar, one tablespoonful of 
black pepper, one tablespoonful of cloves and one pint of chopped onions, 
two tablespoonfuls of celery seed. Cover with good cider vinegar.— B. B.P. 


CANDIES. 


Candies Without Cooking. 

Very many candies made by confectioners are made without boiling, 
which makes them very desirable, and they are equal to the best “ French 
creams.” The secret lies in the sugar used, wdiich is the XXX powdered or 
confectioners’ sugar. Ordinary powdered sugar, when rubbed between the 
thumb and finger has a decided grain, but the confectioners’ sugar is as fine 
as flour. The candies made after this process are better the day after. 

Chocolate Cakamels. No. 1. 

One cup of sugar, one cup of molasses, one cup of milk, one-half pound 
of butter, one bar of chocolate. Put molasses, sugar, and part of milk on 
to boil. Take remainder of milk and chocolate and heat until melted, 
then add to molasses. Add butter last and boil until it hardens quickly, 
when a few drops are put in a cup of cold water. It is then done and 
should be lifted quickly. Turn into a greased square pan, and, when partly 
cool, mark into squares with a dull knife. Stand in a cool, dry place to 
harden. 

Chocolate Caramels. No. 2 . 

Put into a granite saucepan one pound of brown sugar, butter the size of 
an egg, one-half cup of milk, two tablespoonfuls of New Orleans molasses, 
one-half bar of chocolate, and one teaspoonfiil of vanilla. Let it heat and 
stir until thoroughly dissolved, and make and finish as in the preceding 
recipe. 

Vanilla Caramels. 

One cup of brown sugar, four ounces of butter, one cup of molasses, 
and one cup of cream. Rub butter and sugar together until it creams, add 
cream and molasses and boil and finish as the preceding recipes. When 
done, and before putting in pans add vanilla to taste. 


(183) 



184 


CANDIES. 


Cream Chocolates. No. 1. 

Put in a saucepan two cups of granulated sugar, one-half cup of cold 
water, and one-half teaspoonful of cream of tartar dissolved in a little boil¬ 
ing water. Beat all together with a wooden spoon until dissolved. Take 
spoon out and set over fire. Boil without stirring until it becomes a jelly 
(try by cooling a little in a spoon.) Take from stove, flavor with vanilla, 
set in a pan of cold water and beat with a wooden spoon until it is cold 
when it should be creamy. (If not stiff enough, you can place on the stove 
and boil a little longer, though they will not be so nice.) Turn out on a 
marble slab or large platter which has been dusted with powdered sugar. 
Knead well, then begin molding the pyramids and stand on greased paper to 
cool. Let stand two or three hours. Then grate one-half bar of chocolate 
in a bright tin basin, set in a pan of boiling water to melt and keep the pan 
in the boiling water while using to prevent chocolate from hardening. Sift 
a molded cream drop, hold in fingers, and with a knife smooth the melted 
chocolate over it, slide back on greased paper. The syrup may be separated 
and different flavor added. All kinds of nuts may be used with this cream, 
and a great variety of candies made.'~^ As cream walnuts, dates, figs, al¬ 
monds, citron, raisins, etc.— B. B. P. 

Cream Walnuts. 

Beat the white of one egg with a tablespoonful of water, adding gradu¬ 
ally one pound of confectioners’ xxx or xxxx sugar. Flavor with one-half 
teaspoonful of flavoring, knead the mass to the consistency of dough, mould 
into balls the size of marbles, press a walnut on either side and lay on 
greased paper to harden. 

Cream Chocolates. No. 2. 

The cream may be made as for cream walnuts, and the chocolates fin¬ 
ished as in preceding recipe for cream chocolates. 

Mint and Vanilla Drops. 

]\Iake the cream as Cream Chocolates No. 1 , flavor the compound with 
peppermint or vanilla extract and before it gets cold (do not knead) drop on 
buttered paper, or they may be made as cream walnuts using less sugar that 
they may be dropped. 

Cocoanut Candy. No. 1. 

Make the cream as in Chocolate Candy No. 1 , flavor with orange and 
stir in two cups of grated cocoanut when the sugar first begins to get 


CANDIES. 


185 


creamy. Put on marble slab, knead, and spread out to the thickness of 
tliree-foLirths of an inch. Cut in squares and place on greased paper to cool. 

CocoANUT Candy No. 2. 

Boil two pounds of sugar in one cup of cocoanut milk ten minutes. 
Add the whole grated cocoanut and then boil five minutes. Pour in pans 
and cut in squares. 


Taffy. 

Stir one-half pint of water and three cups of confectioners’ A sugar over 
the fire until dissolved, then boil. When nearly done add three tablespoon¬ 
fuls of batter and one teaspoonful of lenion juice. Boil t© the “ crack,” that 
is until when dropped in cold water it hardens quickly and when bended 
will “ crack ” or snap and not stick to the teeth. Then add two teaspooii- 
fuls of vanilla and turn out in shallow pans to cool. 

Shellbark Taffy. 

Stir well together two cups of granulated sugar and one-half cup of 
water until dissolved, set over the fire and add three* tablespoonfuls of vine¬ 
gar ; do not stir after putting on the stove. Boil to the crack, and then 
having a layer of nuts in a pan, pour over them just enough syrup to cover 
them. 


Molasses Candy. 

Two cups of New Orleans molasses, one cup of brown sugar, one table¬ 
spoonful of vinegar, one ounce of melted butter. Mix all together and boil, 
stirring all the while until it hardens and cracks when dropped in cold 
water; then add if liked a teaspoonful of baking soda, and pour into buttered 
tins, or, when cool, pull and cut in sticks. While pulling, brush the 
hands with butter or moisten them with ice water. The longer it is pulled, 

the whiter and nicer it will become, both in color and taste.— R. B. P. 

\ 

Walnut and Peanut Molasses Candies. 

Make a plain molasses eandy, and when done, grease deep square pans 
with butter, put. the kernels in the bottom of pan and pour the candy over 
them. 



186 


CANDIES. 


Lemon Drops. 

Upon a cupful of finely powdered sugar, pour just enough lemon juice 
to dissolve it, and boil until brittle when dropped in cold water. Drop this 
on buttered plates in drops; set away to cool and harden. 

Butter-Scotch. 

Three cupfuls of sugar, one-half cupful of water, one-half cupful of vine¬ 
gar. Stir before putting on the stove, but not after. When partly done 
add three large teaspoonfuls of butter. Just before taking from the stove 
stir in one-half teaspoonful of soda dissolved in a few drops of hot water. 
When cool enough to handle, pull until white. 

Nougat. 

Grease a square, shallow pan well with butter. Fill with hickory-nut 
kernels, Brazilian nuts cut in slices, almonds, cocoanut cut in thin strips, 
dates, and a few bits of candied orange peel or any nuts you have cut up 
fine. Boil two pounds of sugar and one cupful of water together without 
stirring (after the sugar melts) until it hardens and becomes brittle when 
dropped in cold water; then add three teaspoonfuls of lemon juice,and pour 
into the pans over the nuts, mark out in squares with a knife when nearly 
cold. 





















HOME REMEDIES. 


An “emergency closet” is something each home should possess and is 
an invaluable auxiliary to a sick room. It can be furnislied with the follow¬ 
ing articles at a moderate expense : A hard-rubber syringe, fountain syringe, 
bed-pan, rubber sheet, rubber water bottle, rubber air cushion, rubber ice 
cap, a large and small paper basin, gas or kerosene stove on same floor, but 
not in the sick room, tin kettle for poultices, large spoon, minim glass, 
sputa cup, teaspoons and drinking glasses, a half-covered drinking cup, 
which will allow feeding the patient without raising the head, spatula for 
spreading plasters, glass graduate for measuring fluids of the body, glass 
graduate for measuring medicine. A bottle of pure vaseline, a bottle of 
brandy, and some disinfectant should always be handy, also a bottle of pre¬ 
pared mustard plaster. It would be well to have a drawer for old linen, 
cotton, tape, thimble, needle, thread, scissors, safety pins, common pins, 
bandages, old sheets, and nightgowns, and old soft linen handkerchiefs. 

A Bread and Milk Poultice. 

Put a tablespoonful of the crumbs of stale bread into a gill of milk, and 
give the whole one boil up. Or, take stale bread-crumbs, pour over them 
boiling water, and boil till soft, stirring well; take from the fire and gradu¬ 
ally stir in a little glycerine or sweet oil, so as to render the poultice pliable 
when applied. 


A Hop Poultice. 

Boil one handful of dried hops in half a pint of water until the half 
pint is reduced to a gill, then stir into it enough Indian meal to thicken it. 


For Sick Headache. 

Lay a cold wet cloth on the stomach with dry flannel over it, put the 
feet into hot mustard water, and swallow a few spoonfuls of lemon juice. 

(187) 



188 


HOME REMEDIES. 


To Prevent Taking Cold. 

If out in cold weather with insufficient clothing or wrappings, fold a 
newspaper and spread across the chest. Persons having weak lungs can in 
this way make for themselves a very cheap and perfect lung protector. 
Large papers spread between quilts at night, add much to the warmth. 


For Cold in the Head. 

As soon as you feel that you have a cold in the head, put a teaspoonful 
of sugar in a goblet, and on it put six drops of camphor, stir it, and fill the 
glass half-full of water; stir, till the sugar is dissolved, then take a dessert¬ 
spoonful every twenty minutes. This is sure cure if taken as directed. If 
you have a cold “ hanging on,” which is not very bad, a liberal drink of cold 
water just before going to bed and extra bedclothes is good without medi¬ 
cine, What you do, do well. 

Croup. 

Croup, it is said, can be cured in one minute, and the remedy is simply 
alum and sugar. The way to accomplish the deed is to take a knife or 
grater, and shave off in small particles about a teaspoonful of alum ; then 
mix it with twice its amount of sugar, to make it palatable, and administer 
it as quickly as possible. Almost instantaneous relief will follow. Turpen¬ 
tine is also a sovereign remedy for croup. Saturate a piece of flannel with 
it, and place the flannel on the throat and chest—and in very severe cases, 
three to five drops on a lump of sugar may be taken internally, or warm a 
teaspoon with a little lard in it or goose grease; thicken wuth sugar, and 
give it to the child; it may produce vomiting, wdiich is always desirable, 
thus breaking up the membrane that is forming. Apply lard or goose grease 
to throat and chest, with raw cotton or flannel. Care should be taken, re¬ 
moving only a small piece at a time of these extra wraps to prevent taking 
cold. 


Growing Pains Cured. 

Wring a towel from salted water, wrap the limb in it from the ankle 
to knee, without taking the child from his bed, and then swathe with dry 
flannels, thick and warm, tucking the blankets about him a little closer, and 
relief is sure. 


HOME REMEDIES. 


189 


Foreign Body in Nostril. 

.Children often push foreign bodies up the nostril. To remove it, make 
the child draw a full breath, and then, closing the other nostril with the 
finger, and the mouth with the hand, expel the air from the lungs by a sharp 
blow on the back. If it can not be removed in this way, compress the nos¬ 
tril above it to prevent its going np any fui ther, and hook it out with the 
bent end of a wire or bodkin. If this fails, call a surgeon. 

Foreign Bodies in the Ear. 

Take the head of the child between the knees, face downward, and in¬ 
ject a stream of warm water into the ear, holding the nozzle of the syringe 
outside, so as to allow the foreign body to come out with the Avater. Prob¬ 
ing, with any substance whatever, is very dangerous, and may inflict per- 
manentr injury. When the above plan does not succeed, call a surgeon. 
Kill insects that get into the ear by pouring in sweet oil or glycerine, which 
drowns and brings them to the surface. 

Earache. 

Place a little cotton-wool, saturated with chloroform, in a new clay 
pipe; insert the stem of the pipe in the patient’s ear, close the lips over the 
bowl of the pipe, and blow gently. The evaporating chloroform will relieve 
the pain immediately. Warm poultices, or a drop of warm olive oil, mixed 
with a like amount of laudanum, dropped into the ear, may also be used. 

Ringworm. 

A very simple, yet effective manner of curing ringworm is to place on 
the affected part, for a short time every night, a copper coin which has re¬ 
mained for some time in vinegar, and is still wet with the liquid. It is also 
well to bathe the ringworm with a solution of two grains of iodide of potash 
in one ounce of water. 

/ 

Burns and Scalds. 

A piece of cotton wadding, spread with butter or sweet oil, and bound 
on the burn instantly, will draw out the pain without leaving a scar; also a 
handful of flour, bound on instantly, will prevent blistering. The object is 
to entirely exclude tlie air from the part affected. Some use common baking 
soda, dry or wet, often giving instant relief, withdrawing the heat and pain. 
Another valuable remedy is to beat the yellow of an egg into linseed oil, and 
apply it with a feather on the injured part frequently. It will afford ready 
relief, and heals with great rapidity. Some recommend the white part of 


190 


HOME REMEDIES. 


the egg, which is very cooling and soothing, and soon allays the smarting 
pain. It is the exposure of the part coming in contact with the air that 
gives the extreme discomfort experienced from ordinary afflictions of this 
kind, and anything which excludes air and prevents inflammation is the 
thing to be at once applied. 

Boils. 

The skin of a boiled egg is the most efficacious remedy that can be ap¬ 
plied to a boil. Peel it carefully, wet and apply to the part affected. It 
will draw off the matter, and relieve the soreness in a few hours, or flaxseed 
meal poultices applied as hot as can be borne are very good. 

Bleeding at the Nose. 

Roll up a piece of paper and press it under the upper lip. In obstinate 
cases, blow a little gum arable up the nostril through a quill, which will im¬ 
mediately stop the discharge ; powdered alum, dissolved in water, is also 
good. Pressure by the finger over the small artery near the ala (wing) of 
the nose, on the side where the blood is flowing, is said to arrest the hemor¬ 
rhage immediately. Sometimes by wringing a cloth out of very hot water, 
and laying it on tlie back of the neck, gives relief. Napkins wrung out of 
cold water must be laid across the forehead and nose, the hands dipped in 
cold water, and a bottle of hot water applied to the feet. 

Choking. 

If possible, remove the offending substance at once with the fingers, or 
with blunt scissors used as forceps, or a loop of small Wire bent like a hair¬ 
pin. It may be possible to dislodge it by blowing strongly in the ear, or by 
causing the patient to vomit by tickling the throat. In a child these efforts 
may be aided by holding it up by the legs. If pins, needles, or fish bones 
get in the throat, they frequently require great care in attempts at removal. 
A surgeon had better be called as soon as possible if the body cannot be dis¬ 
lodged at once, and especially if there be difficulty in breathing. 

Cholera Morbus. 

This affection often requires that something be done at once. For this 
purpose, thirty drops of laudanum or two or three teaspoonfuls of paregoric 
may be given to an adult, or proportionate doses for children. Also apply 
over the stomach a mustard plaster or cloths wrung out of hot water and 
turpentine, and frequently changed. If relief is not soon obtained, seek the 
advice of a physician. 


HOME REMEDIES. 


191 


Sleeplessness 

Caused by too much blood in the head may be overcome by applying a clolli 
wet with cold water to the back of the neck. 

Hemorrhages of the Lungs or Stomach 

Are promptly checked by small doses of salt. The patient should be kept 
as quiet as possible. 

Worms. 

A nice dish of boiled onions for supper once a week is one of tlie best 
of medicines for keeping children free from worms. 

Blackberry Cordial for Diarrhcea or Dysentery. 

Warm and squeeze the berries ; add to one pint of juice one pound of 
white sugar, one-half ounce of powdered cinnamon, one-fourth ounce of 
mace, and two teaspoonfuls of cloves. Boil all together for one-fourth of an 
hour ; strain the syrup and to each pint add one glass of French brandy. 
Dose, one tablespoonful for an adult and one teaspoonful for a child.— R. 
B. P. 

Ointment for Tetter or Ringworms. 

One-fourth of a pound of unsalted butter, one-half of an ounce of red 
presipit, and one ounce of Venice turpentine. Put all together, beat well, 
and it is ready for use .—Lucy Wilson. 

Blackberry Syrup. 

One quart of blackberry juice, one pound of sugar, one-half ounce of 
grated nutmeg, one-half ounce of cinnamon, one-fourth ounce of cloves and 
one-fourth ounce of allspice. Let come to a boil and bottle. This is good 
for children in case of diarrhcea, not being so strong as the Blackberry 
Cordial. 


For Sore Throat. 

Cut slices of salt pork or fat bacon ; simmer a few moments in hot vine¬ 
gar, and apply to throat as hot as possible. When this is taken off, as the 
throat is relieved, put around a bandage of soft flannel. A gargle of equal 
parts of borax and alum, dissolved in water, is also e.xcellent. To be used 
frequently, or use as a remedy one ounce of camphorated oil and five cents 
worth of chlorate of potash. Put the potash in half a tumbler of water, and 
with it gargle the throat thoroughly, then rub the neck thoroughly with the 


192 


HOME REMEDIES. 


camphorated oil at night before going to bed, and pin around the throat a 
small strip of woolen flannel. A flannel dipped in boiling water, and 
sprinkled with turpentine, laid on the chest as quickly as possible, will re¬ 
lieve the most severe cold or hoarseness. 

Ivy Poisoning. 

A simple and effectual remedy for ivy poisoning, is said to be sweet 
spirits of nitre. Bathe the affected parts two or three times during the day, 
and the next morning scarcely any trace of the poison will remain. 

Antidotes for Poisons. □ 

If any poison is swallowed, drink at once a half glass of warm water 
with a heaping teaspoonful each of common salt and ground mustard. This 
causes vomiting as soon as it reaches the stomach, then swallow the white 
of one or two eggs or drink a cup of strong coffee. For ammonia, give 
vinegar freely. For zinc, give white of eggs and sweet milk. For lau- 
damun, give an emetic of mustard and water. For alcohol, give common salt, 
moderately. For arsenic, give magnesia in large draughts. For insects 
taken into the stomach, give small quantities of salt and vinegar. For bite 
of insects, apply ammonia freely. For bite of serpent or mad-dog bite appl}'’ 
Are in some form to the wound, thoroughly and immediately. 


LAUNDRY RECIPEa 


Clothes should be thorouglily scalded (not boiled) before putting them 
in the last rinse water if you wish them to look white and clear. When 
suds are allowed to remain in them they cannot help but look dingy. 

To preserve washtubs, do not put water inside the tub when the wash¬ 
ing is done, but turn it bottom side up, and cover the bottom with water. 
It will "be found that it prevents the staves spreading apart at the top. 

As soon as the ironing is done for the da}" the datirons should be taken 
off the stove. To leave them on without using, takes the temp)er out of 
them. 

Ironing boards (which no one should be without) may be protected 
from dust by taking two paper flour sacks, cutting the bottom from one and 
pasting on the top of the other to form the required length. Slip this over 
the board when putting away. 

Recipe for Bluing. 

One ounce of Prussian blue; one-quarter ounce of oxalic acid. Put in 
a bottle and add one gallon of rain water. Be sure the water is very soft, 
or the ingredients will not dissolve entirel}'’. This is the cheapest and best 
bluing in use. It can be filtered through blotting-paper if it leaves any sedi¬ 
ment. 

To Prevent the Iron from Sticking. 

A spoonful of kerosene oil put into cold starch will prevent the iron 
from sticking. 

Alum in Starch. 

For starching ginghams and calicoes dissolve a piece of alum the size of 
a hickory nut, for each ])int of starch and add to it. This will keep the 
colors bright for a long time. 

To Pri<:vent Lumps in Starch. 

To keep flour starch from lumping mix the flour smooth in a little water, 
then remove the boiling water from the fire for a minute before stirring in 
the mixture, or it will cook into lumps before it reaches the bottom. 

13 ( 193 ) 



194 


LAUNDRY RECIPES. 


To Wash Flannels. 

The first thing to consider in washing flannels so that they retain their 
size is, that the article be washed and rinsed in water of the same tempera¬ 
ture—that is, about as warm as the hands can bear, and not allowed to cool 
between. The water should be a strong suds. Rub through two soapy 
waters; wring them out and put into plenty of clear, clean, warm water to 
rinse. Then into another of the same temperature, blued a little. Wring, 
shake them well, and hang up. Do not take out of this warm water and 
hang out in a freezing air, as that certainly tends to shrink them. It is 
better to dry them in the house, unless the sun shines. They should diy 
quickly. Colored flannels should never be washed in the same water after 
white clothes, or they will be covered with lint, when dry; better be washed 
in a water for themselves. In washing worsted, such as merino dress goods, 
pu rsue the same course, only do not wring them hard ; shake, hang them up 
and let drain. While a little damp, bring in and press smoothly on the 
wrong side with as hot an iron as can be used without scorching the goods. 
Flannels that have become yellow from being badly washed, may be nicely 
whitened by soaking them two or three hours in a lather made of one-quarter 
of a pound of soft soap, two tablespoonfuls of powdered borax, and two 
tablespoonfuls of carbonate of ammonia, dissolved in five or six gallons of 
water. 

Javelle Water for Taking Out Stains. 

Javelle water will take out stains from both linen and cotton. Take 
one pound of sal-soda, and five cents worth of chloride of lime ; put them in 
an earthen bowl, and turn over them two quarts of boiling hot soft water, 
rain water is the best. Let it settle, then pour off; bottle and keep for use. 
It will remove fruit stains, and even take out indelible ink spots. When 
used, soak the stain till it disappears. Then wash it in water. 

To Remove Ink Stains. 

Procure a two-ounce bottle, and put into it five cents’ worth of oxalic 
acid, and fill it with warm water. Put a linen rag over the stain, and pour 
a few drops of it upon the cloth. It ought to take out the stain at once ; 
if not, rub it gently with the dampened cloth. If there was logwood in the 
ink it will, however, leave a reddish stain, but rub it with a little chloride 
of lime dissolved in water, and it will disappear, or dip the spots in pure 
melted tallow; wash out the tallow and the ink will come out. If articles 
are rubbed out in cold water while the stain is fresh, the stain will often be 
entirely removed. 



LAUNDRY RECIPES. 


195 


To Extract Grease from Cloth. 

For removing grease from cloth the following is infallible: To half a 
pint of pure alcohol add ten grains of carbonate of potash, half an ounce 
of oil of bergamot, and one ounce of sulphuric ether; mix and keep in a 
glass stopped bottle. Apply with a piece of sponge, soaking the cloth 
thoroughly when the grease is not recent. 

To Extract Grease Spots from Silk. 

Lay the grease spot upon a thick sheet of blotting or brown paper; 
place another piece of the same paper over the spot, and press a moderately 
warm flatiron over it for a minute or so, till the stain disappears. Hub the 
stained part with a bit of soft silk or flannel. 

How TO Wash Blankets. 

Make a good suds with bar soap and water, comfortably warm to the 
hand, and then pour in spirits of ammonia, a tablespoonful at a time, until 
the suds smells strongly of the ammonia, and turn in two ounces of powdered 
borax dissolved in boiling water. Shake all the dust out of the blankets, 
and then rinse them up and down and squeeze lightly in the hands, but do 
not rub them ; it is that motion which fulls the wool and felts it together. 
Do not rub any soap upon them, but dip them well in the water; then rinse 
in plain water, warm to the hand, not hot. By folding the blankets length¬ 
wise in a long, narrow strip, they can be drawn through a wringer, but 
should never be wrung through the hands. Then shake thoroughly and 
hang out, drawing the edges and corners smoothly together. When 
thoroughly dry, fold smoothly and place the bosom board over, with one or 
two flatirons to hold it down, and the next day they will be fresh and 
sweet. Select a bright, sunny day for washing blankets, and never hang 
them out in a rain or a drizzle. 

To Wash Soiled Ribbons and Ties. 

Rub carefully through a solution of one-half teaspoonful of ammonia 
to one cupful of w^ater. If much soiled put through a second water with 
less ammonia. Lay between clean white cloths and press until dry. 

To Restore Velvet. 

When velvet gets crushed from pressure, hold the parts over a basin of 
hot water, with the lining of the dress next the water. The pile will soon 
rise and assume its original beauty. 


196 


• LAUNDRY RECIPES. 


How TO Clean Velvet. 

Invert a hot flatiron, place over it a single thickness of wet cotton 
cloth, lay on this the velvet, wrong side next the wet cloth, rub gently with 
a dry cloth until the pile is well raised; take off the iron, lay on a table, 
and brush with a soft brush or cloth. 

To Take Out Mildew. 

Wet the cloth and rub on soap and chalk, mixed together, and lay in 
the sun ; or lay the clotli in buttermilk for a short time, take out and place 
in the hot sun ; or put lemon juice on, and treat in the same w^ay. 

To Take Out Paint. 

Equal parts of ammonia and spirits of turpentine will take paint out 
of clothing, no matter how dry or hard it may be. Saturate the spot two 
or three times and then wash out in soap-suds. 

To Take Out Machine Oil. 

Rub wdth a little lard or butter and wash in warm water and soap, or, 
simply rub first with a little soap and wash out in cold water. 

To Take Out Scorch. 

If any article has been scorched in ironing, lay it where bright sun¬ 
shine will fall directly on it. Peel and slice two onions, extract the juice 
by pounding and squeezing; cut up a half an ounce of fine white soap, and 
add to the juice, also two ounces of Fuller’s earth and half a pint of vine¬ 
gar. Boil all together. When cool spread over the scorched linen, and let 
dry on; then wash and boil out the linen, and the spots will disappear un¬ 
less burned so badlj'- as to break the threads. 

To Remove Iron Rust. 

Lemon juice and salt mixed together may be spread upon the spots and 
the article laid in the sun. Repeat the operation if necessary. Starch may 
be spread on the article instead of salt. When dry wash out in clear water. 

Yellowed Linen. 

Yellowed linen that has been laid away can be bleached by letting it 
soak in buttermilk two or three days. 


TOILET RECIPES. 


N 

To keep health and beauty, or to restore it when lost, it is necessary to 
observe the laws of health. 

Pure air and jjlenty of it, free sunshine and plenty of it, are better re¬ 
storatives than all the patent medicines under the sun. 

One secret of health is to keep the feet dry and warm and the head 
cool. If the feet become damp, through exposure, they should be bathed at 
once in warm water and rubbed briskly. Few things are more refreshing 
after a long walk or getting wet feet than a tepid foot-bath, clean stockings 
and a pair of easy shoes. 

The Bath. 

The bath not only promotes cleanliness, but is a tonic. The skin does 
one-third of the work of breathing, and if the myriad of pores are closed, 
the lungs are overburdened, or else the work is left undone. The tonic 
effect is caused by the contraction of the surface blood vessels, driving the 
blood back to the larger blood vessels and the heart, bringing on a reaciion 
which rushes the blood back to the skin, causing a glow, freer respiration 
and more vigorous action of the whole muscular S3'stem. A sponge or hand 
balli are the simplest forms, and should be taken in a moderatelj'’ warm 
room. As a rule, the more rapidly a bath is taken the better, and it should 
always be followed by friction with the hand, or with a not too rough towel. 

The Care of tpie Hair. 

The hair should be well brushed every day, and be wet at the roots with 
strong sage tea. One ounce of borax to every quart of the tea. Wet the 
scalp, and then brush for fully ten minutes. This will make harsh, rough 
h:\ir smooth and gloss3^ and prevent hair from turning gr:i3\ All prepara¬ 
tions for the hair are more or less injurious. Health3^ hair has enough oil of 
its own, and the application of foreign oil destroys its vitalit3'. The onl3' 
time when oil is admissible is after washing. (The best preparation is one 
part of gl3merine to three of rose water.) Powders made of starch, when 
used, must be washed out of the hair to prevent injury. 


( 197 ) 



198 


TOILET RECIPES. 


Bay Rum. 

Ten cents worth of magnesia, two quarts each of soft water and alco¬ 
hol, one ounce oil of bay. Dissolve magnesia in rain water, then add other 
ingredients. Wrap filtering paper in form of a funnel, and filter carefully 
through into a bottle and cork tightly. When used, dilute with rain water 
to whatever strength desired. 

Hair Lotion. 

Put in a bottle two drachms of tincture of cantharides, one drachm of 
aqua ammonia, one ounce of glycerine and fifteen ounces of rose water. 
Shake well together and it is ready for use. Apply with a sponge. 

Hair Wash. 

One part of bay rum, three parts of olive oil, and one part of alcohol. 
Shake well together, and shake each time before using.— M. B. P. 

The Care of the Hands. 

Wash the hands always in warm water, and do not be sparing with the 
brush or the soap. If, in cold weather, your hands are liable to chap, keep 
a small pot of honey, and just before you dry your hands dip in a finger and 
well rub the hands round and round, give a slight rinse, and dry carefully, 
dust a little oatmeal on them and rub off with a dry towel. One can have 
the hands in soapsuds with soft soap without injury to the skin if the hands 
are dipped in vinegar or lemon juice immediately after. The acids destroy 
the corrosive effects of the alkali, and make the hands soft and white. In- 
dian-meal and vinegar, or lemon juice used on hands where roughened by 
cold or labor, will heal and soften them. Rub the hands in this, then wash 
off thoroughly and rub in glycerine. Those who suffer from chapped hands 
will find this comforting. 

Mutton tallow is considered excellent to soften the hands and should 
be rubbed on when the hands are perfectly dry. 

Four parts of glycerine and five parts of yolks of eggs thoroughly 
mixed, and applied after washing the hands, is also considered excellent, or 
one ounce of gljmerine, one ounce of alcohol mixed, then add eight ounces 
of rose water. 

Another good rule is to rub well in dry oatmeal after every washing, 
and be particular regarding the quality of soap. Cheap soap and hard water 
are the cause of rough skin and chapped hands. Castile soap and rain water 
will sometimes cure without any other assistance. 


TOILET RECIPES. 


199 


Balm of Beauty. 

Equal parts of cocoanut oil, white wax, and glycerine, with one drop 
or two of attar of roses, make a most delightful “ balm of beauty,” and is 
splendid for chapped hands and face. It will also smooth out the wrinkles 
if applied nightly during the winter weather. 

To Make Cold Cream. 

* 

Heat gently together four parts of olive oil and one part of white wax, 
two ounces of pure oil of sweet almonds, one-half ounce of pure glycerine^ 
and six drops of oil of roses. Melt the first four ingredients together in a 
shallow dish over hot water. As it begins to cool, add the glycerine and oil 
of roses. Strain through muslin. Beat with a silver spoon until snowy 
white. It is excellent for chapped face and hands, and makes the skin fine 
and soft. 


Camphor Ice. 

One ounce of lard, one ounce of camphor, one ounce of spermaceti, 
one ounce of almond oil, one-half cake of white wax; melt and turn into 
moulds. Excellent for chapped lips or hands. 

Oatmeal Wash. 

Let one pound of fine meal stand in three pints of cold water for twelve 
hours, then put it in a thin bag to drip. To the distilled liquid add one 
ounce of glycerine and one gill of alcohol. This is a pleasant wash for the 
face and hands, making the skin soft as velvet. 

Teeth. 

Cracking nuts, biting thread, eating hot food, especially bread and 
pastry raised with soda, very cold drinks, alternate contact with cold and 
hot substances, highly seasoned food, alcoholic liquors and tobacco, metal 
toothpicks, and want of cleanliness, are injurious to the teeth. After eating, 
the mouth should be rinsed with lukewarm water, and such pieces of food 
as are not thus washed away removed by a quill toothpick. Tooth brushes 
should be elastic, and moderately hard. Those with hairs not too close to¬ 
gether are best and most durable. A brush that is too hard may be per¬ 
manently softened by dipping in hot water. Rub up and down as well as 
across the teeth. Teeth should be often examined by a competent dentist. 




200 TOILET RECIPES. 

The Ear. 

The outer ear should be well cleansed and the passage wiped out" daily 
with a rag on the end of the little finger, but nothing should be inserted 
further. The insertion of a pin, or any hard substance, frequently ruptures 
the ear. When cleansing is necessary on account of accumulation of wax 
by cnld, or other cause, it should be done by syringing with warm water, 
having dropped in two or three drops of glycerine the night before to soften 
the substance to be removed. This often cures sudden deafness. Cotton¬ 
wool stufted hito the ear is injurious and is seldom necessary. In conversing 
with tleaf persons, it is important to remember that clearness, distinctness, 
and a musical tone of voice is understood much more easily than a loud 
tone. 

The Face. 

To wash properly, fill basin two-thirds full with fresh, soft water, dip 
face in the water and then the hands ; soap the hands well and rub with a 
gentle friction over the face; dip the face in water the second time and 
rinse off thoroughl3% wiping with a thick but soft towel. Pure soaps do not 
irritate the skin. The best are castile, gl^'cerine and other neutral soaps. 
Medicated or highly colored or perfumed soaps should never be used. 

To Remove Freckles. 

Stir a tablespoonful of freshly grated horse-radish into a cupful of sour 
milk; let it stand for twelve hours, then strain and apply often. This 
bleaches the complexion also, and takes off tan. 

To Keep the Skin Nice. 

Never bathe in hard water; soften it with a few drops of ammonia or a 
little borax. 

Don’t bathe your face while it is very warm, and never use very cold 
water for it. 

When 3mu are traveling, wash as little as possible, and then with a little 
alcohol and water. 

Don’t attempt to remove dust with cold water ; give j’our face a hot 
bath, using plenty of good soap ; then give it a thorough rinsing with water 
that has the chill taken off it. 

Flesh Worms. 

“ Black heads ” on the nose disfigure the face. Remove by washing 
thoroughly in tepid water, rubbing with a towel, and applying with a soft 




TOILET RECIPES. 


201 


flannel a wash made of three ounces of cologne and half an ounce of liquor 
of potash; or place over the black spot the hollow end of a watch-key, and 
press firmly. This forces the foreign substance out, so that it may be brushed 
off, and is a cure. 


The Feet. 

The largest pores of the body are located in the bottom of the feet. 
For this reason feet should be fiequeiitly and thoroughly washed, and the 
stockings changed often. If great cleanliness is not observed, these great 
pores become absorbent, and the poisons given off are taken back into the 
system. The nails ought to be cut squarely. Blisters may be prevented by 
rubbing the feet after washing with glycerine. 

Ingiiowing Nails. 

Cut a notch in the center of the nail, or scrape it thin in the middle. 
Put a small piece of tallow in a spoon and heat it over a lamp until it be¬ 
comes very hot. Drop two or three drops between the nail and granulation. 
The pain and tenderness will soon be relieved, and in a few days the 
granulation will be gone. One or two applications will cure the must ob¬ 
stinate case. 

A Positive Cure for Corns. 

The strongest acetic acid, applied night and morning wdth a earners 
hair brush, lii one week the corn, whetheivsoft or hard, will disappear. 

Soft Corns. 

Soft corns between the toes may be cured by a weak solution of carbolic 
acid. Half a cranberry or a piece of lemon bound on the corn will soon 
kill it. 

Chilblains. 

Mix one ounce of sulphurous acid, one ounce of glycerine, and tw'o 
ounces of distilled w^ater, and apply night and morning. An onion cut in 
two and bound upon the sore spot will eflect a sure cure. Another remedy 
is to hold the foot with the sock on, as near the fire as can be borne, wiih- 
di’awing it when too hot, and returning it again to the fire for five or ten 
minutes. 

Bad Breath. 

Nothing makes one so disagreeable to others as a bad breath. It is 
caused by bad teeth, diseased stomach, or disease of the nostrils. Neatness 


202 


TOILET RECIPES. 


and care of the health will prevent and cure it. It may be temporarily re¬ 
lieved by diluting a little bromo chloralum with eight or ten parts of water, 
and using it as a gargle, and swallowing a few drops before going out. A 
pint of bromo chloralum costs fifty cents but a small vial will last a long 
time. 


To Clean Brushes. 

The best way in which to clean hairbrushes is with spirits of ammonia, 
as its effect is immediate. No rubbing is required, and cold water can be 
used just as successfully as warm. Take a tablespoonful of ammonia to a 
quart of water, dip the hair part of the brush without wetting the ivory, 
and in a moment the grease is removed; then rinse in cold water, shake 
well, and dry in the air, but not in the sun. Soda and soap soften the 
bristles and invariably turn the ivory yellow. 

Cleaning Gloves. 

Take one quart of deodorized benzine, one drachm of sulphuric ether, 
one drachm of chloroform, and two drachms of alcohol. Cologne water can 
be added if desired. Pour a little of this in a clean bowl, and wash the 
gloves in it as you would wash anything. After the dirt is nearly out, rinse 
in more of the clean fluid. Usually one rinsing is enough, but if the gloves are 
very much soiled, rinse the second time. If the gloves are of cheap kid it is 
best to dry them on the hands, hut a nice glove, after having been rubbed 
with a soft cloth to smooth out the wrinkles, may be hung on a line to dry. 
This preparation is an excellent thing to keep in the house, not only for 
cleaning gloves, but for taking out grease spots from carpets and clothing, 
and for sponging coat collars and felt hats. 

To Cleanse a Sponge. 

By rubbing a fresh lemon thoroughly into a soured sponge and rinsing 
it several times in lukewarm water, it will become as sweet as when new. 

Castor Oil for Shoes. 

Take a teaspoonfull of it and rub it thoroughly by a fire. Do this when 
the shoes are new, and several times afterwards, and they will last twice as 


MARKETING. 


Few housekeepers understand how to select meats wisely or how to 
buy economically, yet a moderate amount of experience and a little knowl¬ 
edge of facts will enable everyone to buy both intelligently and economically. 
Whenever possible pay cash, for then you can command the best in the 
market and the lowest prices. Meat should always be wiped with a dry, 
clean towel as soon as it comes from the market and placed by the side of, 
not on, ice. Powdered charcoal is excellent to keep meat from tainting, or 
pepper sprinkled over it is also good and can easily be washed off when ready 
for cooking. 

In Buying Beef^ select that which is of a clear cherry-red color after a 
fresh cut has been for a few moments exposed to the air. The fat should be 
of a 1 ight straw color, and the meat marbled throughout with fat. Inferior 
meat fi-om old or ill-fed animals has a coarse, skinny fat and a dark red lean. 
Ox-beef is the sweetest and most juicy, and the most economical. When 
meat pressed by the finger rises up quickly, it is prime, but if the dent dis¬ 
appears slowly, or remains, it is inferior in quality. Any greenish tints 
about either fat or lean, or sHpperiness of surface, indicates that the meat 
has been kept so long that putrefaction has begun, consequently, is unfit for 
use, except by those persons Avho prefer Avhat is known as a “ high flavor.” 
Tastes differ as to the choice cuts and butchers cut meat differently. The 
small porterhouse steaks are the most economical, but in large steaks, the 
coarse and tough parts may be used for soup, or, after cooking, for hash. A 
round steak, when the leg is not cut down too far, is sweet and juicy, the ob¬ 
jection being its toughness, to cancel which it may be chopped fine, seasoned, 
and made into breakfast croquettes. There is no waste in it, and hence it is 
the most economical to buy. The interior portion of the I'ound is th'e tender- 
est and best. Poiterhouse is cheaper than sirloin, having less bone. Rump 
steak and round, if well pounded to nnike them tender, have the least. 
For corned beef, the round is also the best. The roasting pieces are the 
sirloin and the ribs, the latter being most economical at the family table, the 
bones forming an excellent basis for soup, and the meat, when boned and 
rolled up (which should be done by the butcher), and roasted, being in good 

- . (203) 



204 


MARKETING. 


form for the carver, as it enables him to distribute equally the upper part 
with the fatter and more shinny portions. A roast served in this wajs if 
cooked rare, may be cooked a second or even a third time. The best beef 
roast is (for three) about two and a lialf or three pounds of porterhouse. 
Two or three pounds is a plenty for three. There are roasts and other meats 
equally good in the fore quarter of beef, but the proportion of bone to meat 
is greater. 

Veal is best from calves not less than four nor more than six weeks old. 
The meat should be clear and firm, and the fat white. If dark and thin, 
with tissues hanging looselj^ about tlie bone, it is not good. Veal will not 
keep so long as an older meat, especially in hot or damp weather. The hind 
quarter is the choicest joint. From the leg is cut the “ fillet ” and “ veal 
cutlets.” The “knuckle of veal” is the part left after the “ fillets” and 
“ cutlets ” are removed. Many prefer the “ breast of veal ” for roasting, 
stewing, pies, etc. It may be boned so as to roll, or a large hole may be cut 
in it to make room for the stuffing. Veal should be avoided in summer. 

Mutton should be fat, and the fat clear, hard and white. Beware of 
buying mutton with flabby, lean and yellow fat. An abundance of fat is a 
. source of waste, but as the lean part of fat mutton is much more juicy and 
tender than any other, it should be chosen. The longer mutton is hung be¬ 
fore being cooked, provided it does not become tainted, the better it is. 
The lean of mutton is quite different from that of beef. While beef is a 
bright carnation, mutton is a deep, dark red. The hind quarter of mutton 
is best fur roasting. The ribs may be used for chops, and are the sweeter ; 
but the leg chops are the most economical, as there is much less bone, and 
no liard meat, as on the ribs. For mutton roast, choose the shoulder, the 
saddle, or the loin or haunch. The leg should be boiled. Small rib chops 
are best for broiling; those cut out from the leg are generally tough. IMutton 
cutlets to bake are taken from the neck. Almost any part will do for broth. 

Tongue. —Calf’s tongue is considered best, but it is usuall}’' sold with the 
head; beeve’s tongues are what is referred to generally when “tongue ” is 
spoken of. Lamb’s tongues are very nice. In purchasing tongues, choose 
those which are thick, firm, and have plenty of fat on tlie under side. 

To /Select Hams .—The best hams, wliether corned or cured and smoked, 
are those from eight to fifteen pounds in weight, having a thin skin, solid 
fat, and a small, short, tapering leg or shank. In selecting them, run a knife 
along the bone on the fleshy side ; if it comes out clean the ham is good, but 
if the knife is smeared it is spoiled. 

Pork ,—Great care must be taken in selecting pork. If ill-fed or dis¬ 
eased, no meat is more injurious to the health. The lean must be fine- 


MARKETING. 


205 


grained, and both fat and lean very white. The rind should be smooth and 
cool to the touch. If clammy, be sure the pork is .stale, and reject it. If 
the fat is full of small kernels, it is an indication of disease. In good bacon 
the rind is thin, tlie fat firm, and the lean tender. Rusty bacon has yellow 
streaks in it. Fresh pork should seldom be eaten, and never except in the 
fall and winter. 

‘Lamb is good at a year old, and more digestible than most immature 
meats. “Spring Lamb ” is prized because unseasonable. It is much in¬ 
ferior to the best mutton. The meat should be light red and fat. If not 
too warm weather, it ought to be kept a day or two before cooking, but it 
does not keep well. It is stringy and indigestible if cooked too soon after 
killing. 

Chickens, when fresh, are known by full, bright eyes, pliable feet, and 
soft, moist skin. Young fowls have a tender skin, smooth legs and comb, 
and the best have yellow legs. In old fowls, the legs are rough and hard. 
The top of the breast-bone of a young fowl is soft, and may be easily bent 
with the fingers; and the feet and neck are large in proportion to the body. 
Fowls are always in season. 

Fish. 

When fresh, the e3’’es of fish are full and bright, and the gills a fine 
clear red, the body stiff and the smell not unpleasant. The flavoi- and ex¬ 
cellence of salmon depends entirely on its freshness. Lobsters, when freshly 
caught, have some muscular action in their claws which may be excited by 
pressing the eyes. The heaviest lobsters as the best, T he male is tlnnight 
to have the highest flavor, the flesh is firmer, and the shell has a brighter 
red, and is considered best during the fall and spring. The females are 
prepared for sauces on account of their coral, and are preferred during the 
summer, especially in June and July. The head is used in garnishing, by 
twisting it off after the lobster has been boiled and become cold. Lobsters 
ranging from four pounds are most delicate. If crabs are fresh, the eyesaie 
bright, the joints of the legs are^tiff, and the inside has an agreeable smell. 
The heaviest are the best, the light ones being watery. Scfft-shell clams are 
good only in cold weather, and should be fresh. Oysters, if alive and 
health}’', close tight upon the knife. , They are in season from September to 
May. 

Vegetables. 

All vegetables snap crisply when fresh ; if thev bend and present a 
wilted appearance, they are stale. If wilted, they can be partly restored by 
being sprinkled with water, and laid in a cool, dark place. 


206 


MARKETING. 


Turnips are not nutritious, being ninety per cent, water, but an excel¬ 
lent food fur those who are disposed to eat too much, as they correct consti¬ 
pation. 

Tomatoes are generally regarded as wholesome. The medium-sized 
smooth ones are best. 

Caalijlow rs are best when large, solid and creamy. When stale the 
leaves are wilted and show dark spots. 

Celery stalks should be white, solid and clean. Celery begins in August, 
but it is better and sweeter after frost. 

Eggplant should be firm but not ripe. The large purple oval-shaped 
kind, is best. 

Blashrooms are dangerous things for the inexperienced to buy, and 
should be let alone. 

Pease should be bought in pods and shoald feel cool and dry. If pods 
are rusty or spotted, they are too old to be good. 

Potaloes. —Select those of medium size, smooth, with small e^’es. To 
test, cut off a piece of the large end ; if spotted, they are unsound. In the 
spring, when potatoes are beginning to sprout, it is best to first rub them 
off, as this take the starch from the potatoes. 

Groceries, 

Cheese which feels soft between the fingers is richest and best and 
should be kept in a box in a cool diy place. 

Vinegar made from cider is best. 

Corn meal does not keep well and should be bought in small quantities. 
—Corn is a heat producer and is a useful winter diet. 

Hard Soap should be bought in large quantity, and laid to harden in 
bars piled on each other. Hard soap is mure economical than soft, as it is 
not so easily wasted. 

Lard. —The best lard is made from leaf fat which adheres to the ribs 
and belly of the hog. This is known as leaf lard. Good lard should be 
white, solid, and have not an unpleasant smell. 

Flour should be bought in small quantities, and the best is cheapest. 
Flour is peculiarly sensitive to atmospheric influence, hence it should never 
be stored in a room with sour liquids nor where onions or fish are kept. 
Any smell perceptible to the sense will be absorbed by flour. Keep in a 
cool, dry, airy room, and not exposed to a freezing temperature nor to in¬ 
tense summer or to artificial heat. Flour should be sifted and the particles 
thoroughly disintegrated, and then warmed before baking. 


FOODS AND THEIR SEASONS. 


Apples are in season all the year; cheapest from August until spring. 

Asparagus from the first of May until middle of June. 

Bass, of which there are a dozen varieties, at all times of the year. 

Beans, string, June to November; Lima, from July throughout the 

year. 

«* 

Beef is good at all seasons of the year. 

Beets from June through the year. 

Blue fish, a popular fish on the seacoast, from June to September. 
Broccoli, a kind of cabbage, from September to November. 

Buckwheat cakes in cold weather. 

Butternuts ripen in September. 

Cabbage, May and June, and lasts through the winter. 

Carrots from the South, in May, and last until November. 

Caulillower from June until spring. 

Celery from August to April, but it is better after being touched by 
frost. 

Cheese all the year rouhd. 

Chestnuts after the first severe frost. 

Chocolate is best in cold weather on account of its richness. 

Chub, a fresh water fish, in fall and winter. 

Clams from May until September. 

Conger eels from November to April. 

Crabs from June to January, but are more wholesome in the cold 
months. 

Cranberries from September to April. 

Currants, green, June to July; ripe, July to August. 

Damsons, a small black plum, July to December. 

Doves, the turtle, one of t])e best gnme birds, in August and September. 
Ducks, domestic, are best in June and July. Wild in spring and fall. 
Eels from April till November. 

Eggs are always in season, but are cheap in spiing, and high in winter. 
Fish, as a rule, are in best condition just before spawning. 

■ ( 207 ) 




208 


FOOD AND THEIR SEASONS. 


Geese, wild, from October to December; tame, at four months old. 

Guinea fowl, best in winter when they take the place of partridges. 

Haddock from November till December, and June and July. 

Halibut in season all the year. 

Herring from February to IMay. 

Herbs for seasoning should be gathered just as they begin to flower. 

Horse-radish is always in season. 

Lamb in March, but from June to August is best as well as cheapest. 

Lemons arrive fresh from the West Indies in winter. 

Lobsters are plentiful in market, except in winter months. 

Mackerel from May through the summer. 

Mushrooms are most plentiful in August and September. 

iMntton is in season all the year, but is not so good in the fall, the meat 
beiu" drier and stronfj flavored. 

O O 

Oranges from Florida and West Indies are in market from October until 
April; those from the Mediterranean from January until May. The Florida 
oranges are best and largest. 

Oysters are in season from September to May; May, June and July 
being the spawning months. 

Partridges, pheasants or ruffed grouse, are in season in most markets 
from September to January, but are best in October and November. 

' Piukerel is best from September to March. 

Pigeons, wild, are plentiful.in September and October. 

Pork should never be eaten in warm weather. 

Potatoes, new, arrive from the Bermudas about April; from the South 
June to July, and are plentiful in July and August. 

Potatoes, sweet, are in season from August to December, after which 
they lose their flavor. 

Prairie chickens in season from August to October. 

Prunes arrive fresh from December to May. 

Pumpkins are in season from September to January. 

Quail (often called partridge in the South) from November and Decem¬ 
ber. 

Rabbits are in best condition in November, but are in season from Sep¬ 
tember till January, and in the North later, until the breeding season begins. 

Reed birds are best in September and October. 

Rhubarb from April to September. 

Salmon from March till September. 

Shad appear in market from February 20 to June. 

Smelts are abundant from October to April, 


FOOD AXD THEIR SEASOXS. 


209 


Spinacli is the earliest vegetable used for greens, and is continued 
through the season by providing a succession of crops. 

Sturgeon from April to September. 

Suckers from October to April. 

Trout, brook, are in season from March till August; lakjs trout from 
October to March. IMackiuaw trout in winter months. 

Turkeys are best in fall and winter, though in market at all seasons. 
Turtles are in market from May to winter. 

Veal is in season except in hot weather, when it keeps badly. 

Venison from the buck is best from August to November, from the doe. 
from November to January. 

Woodcock is in season from July to November, but is best in October. 

14 


TABLE SETTING. 


In every house, great or small, the dining-room should be as bright, 
and cheerful as possible. 'I'he plainest room may be made beautiful by 
taste, and the homeliest fare ap[)etiziitg by neatness and skill. 

The mistress of the house may be troubled about many things, but she 
should wear her pleasantest smiles at the table, that her husband and chil¬ 
dren may be refreshed in s])irit as well as in body. The conversation should 
be bright and cherry. The children can be taught very young many 
lessons of etiquette that will serve them in after years. These lessons will 
be an education to them in mind and manners, and the influence thus felt 
does not cease when the home is broken up. 

The advisability of making dishes attractive b}'’ dainty' serving, is not 
enough appreciated by the busy housewife. It seems so much easier to dish 
the meat and vegetables “anyhow,” than to use the extra exertion to make 
them pretty, that she is apt to grow careless. Habit is everything in such 
, matters. The practice once acquired of arranging the food to please the 
eye, as well as the palate, the added labor is taken for granted and seldom 
observed. 

The ornamenting or final finish of the table should not be left to the 
Servants; this most important step should devolve upon the hostess herself. 

Nothing imparts such an inviting appearance to a table as flowers; a 
center piece of flowers of a raie or delicate variety, is mostattractive. Grow¬ 
ing plants in bloom are also desirable for center pieces. In laying the table 
for dinner all the linen should be a spotless white throughout, and under¬ 
neath the linen tablecloth should be spread one of thick cotton flannel or 
baize, which gives the linen a heavier and finer appearance, also deadening 
the sound of moving dishes. Large and neatly folded najikins (ironed niih- 
out starch), with pieces of bread three or four inches long, or a c< Id roll 
placed between the folds, but not to completely conceal it, are lain on each 
plate. Beside each plate are placed as many knives, forks and spoons as 
will be needed in all the courses (unless the lady prefers to have them 
brought with each new plate, which makes more work and confusion), and 
a glass, to be filled with fresh water just before dinner is announced. 

( 210 ) 



TABLE SETTING. 


211 


Dishes that need to be warm, not hot, are left on the top shelf of the 
range or elsewhere, where they will be kept warm until needed. 

Soup and fish being the first course, plates of soup are usually placed 
on the table before the dinner is announced ; or, if the hostess wishes, the 
soup ina}’’ be served at the table ; the soup tureen (with the soup at the 
boiling point) and the soup plates should be placed before the seat of the 
hostess before dinner is quietly announced. 

The host leads the way to the dining room, the hostess being last. The 
guests of course remain standing until the hostess is seated. The hostess 
serves only the soup, salad and dessert. As a rule the lady at the right of 
the host, or the oldest lady, should be served first. As soon as any one has 
finished, his plate is promptly removed, but the next course, however, 
should not be served until all have finished. 

Jellies and sauces, when not to be eaten as a dessert, should be helped 
on the dinner plate, not on a small side dish as was the former usage. 

If a dish be on the table, some parts of which are preferred to others, 
according to the taste of the individuals, all should have the opportunity of 
choice. The host will simply ask each one if he has any preference for a 
particular part; if he replies in the negative, you are not to repeat the 
question, nor insist that he must have a preference. 

Do not attempt to eulogize your dishes, or apologize that your cannot 
recommend them—this is extremely bad taste. 

Do not insist upon your guests partaking of particular dishes. Do not 
ask persons more than once, and never force a supply upon their plates. It 
is ill-bred, though common, to press any one to eat; and moreover, it is a 
great annoyance to many. 

Finely sifted sugar should always be placed upon the table to be used 
with puddings, pies, fruit, etc., and if cream is required, let it stand by the 
dish it is to be served with. 

The crumb-brush is not used, until the preparation for bringing in the 
dessert; then all the glasses are removed, except the flowers, the water- 
tumblers, and the glass of wine which the guest wishes to retain v ith his 
dessert. The dessert plate containing the finger-bowl, also a dessert knife 
and fork, should then be set before each guest, who at once removed the 
finger-bowl and its doil3% and the knife and fork to the table, leaving the 
plate ready to be used for any dessert chosen. 

Coffee and tea are served lastly, poured into tiny cups and served clear, 
passed around on a tray to each guest, then the sugar and cream passed, 
that each person may be allowed to season his black coffee or cafe noir to 
suit himself. The hostess gives the signal that dinner is ended by pushing 


^212 


TABLE SETTING. 


back her chair, and the ladies repair to the drawing-room, the oldest leading 
and the youngest following last, and the gentlemen repairing to the library 
or siiMking-ioom. In about half an hour, tea is served in tlie drawing-i'oom 
with a cake-basket of crackers or little cakes, the gentlemen join the ladies, 
and after a little chat over their cups, all are at liberty to take leave. 

A family dinner^ even with a few friends, can be made quite attractive 
and satisfactory without much display or expense; consisting first of good 
soup, tlicn fish garnished with suitable additions, followed by a roast; then 
vegetables and some made dishes, a salad, crackers, cheese and olives, then 
dessert. This sensible meal, well-cooked and neatly served, is pleasing to 
almost an}'- one, and is within the means of any housekeeper in ordinary 
circumstances. 


TABLE ETIQUEITE. 


The source of all good manners is a nice perception of, and kind con¬ 
sideration for, not only the rights, but the feelings of others. The customs 
of societ}’’ are adopted and observed to enable us to be more agreeable. And 
nowhere is the distinction between the gentleman and the boor more marked 
than at the table. 

The best teachers of etiquette are the fathers and mothers, and tlieir 
lessons should be given cliielly through example. The best company in the 
world are those of our own households; they deserve all the love and sweet¬ 
ness which we can bestow upon them, and the gracious manners of the home 
must follow them through life. All good breeding includes kindness, cour¬ 
tesy, unselfishness, respect, tact, gentleness and modesty of deportment. 

If children are carefully taught to hold the knife and fork properly, to 
eat without the slightest sound of the lips, to drink quietly, to use the nap¬ 
kin rightly, to make no noise with any of the implements of the table, and, 
last but not least, to eat slowly and masticate the food properljq then they 
will always feel at their ease at the grandest tables in the land. 

Once seated at table, gloves are drawn off and laid in the lap under the 
napkin, which is spread lightly, not tucked in. 

Soup is always served for the first course, and it should be eaten with 
dessert spoons, and taken from the sides, not the tips of them, without any 
sound of the lips, and not sucked into the mouth audibly from the ends of 
the spoon. Bread should not be broken into soup or gravy. Never ask to 
be helped to soup a second time. Fish chowder, which is served in soup 
plates, is said to be an exception which proves this rule, and when eating of 
that it is correct to take a second plateful, if desired. 

Another generally neglected obligation is that of spreading butter on 
one’s bread as it lies in one’s plate, or but slightly lifted at one end of the 
plate; it is very frequently buttered in the air, bitten in gouges, and still 
held in the face and eyes of the table with the marks of the teeth on it. 
This is certainly not altogether pleasant, and it is better to cut it, a bit at a 
time, after buttering it, and put piece by piece in the mouth with one’s 
finger and thumb. Never help yourself to butter, or any other food with 
your own knife or fork. It is not considered good taste to mix food on the 
same plate. 


(213) 



214 


TABLE ETIQUETTE. 


Drink sparingly while eating, as it is far better for digestion, but when you 
do drink, do it gently and easily and do not pour the liquid down your throat. 

Do not talk loud or boisterously at the table, but aim to be cheerful 
and companionable and join in the conversation, but do not monopolize it. 
Do not twirl your .goblet, nor soil the tablecloth by placing bones or frag¬ 
ments on it. Never turn tea or coffee into your saucer to cool it, nor blow 
your soup. If you do not like any dish with which you are served, allow it 
to remain untouched until the servant removes it 

Sit upright at the table, without bending over or lowering your head to 
partake of your food. Do not sit too far away or too near the table, and do 
not sit with one arm lying on the table with your back half-turned to your 
left-hand neighbor. 

The one who serves at the table should not help too abundantly, or 
flood the food with gravies, as many do not like them, and it is better to al¬ 
low each guest to help himself. Water should be poured to the right of a 
person—everything else passed to the left. Do not watch the dishes while 
being uncovered or talk with your mouth full. If you discover anything 
objectionable in the food, do not attract the attention of others to it, but 
quietly deposit it under the edge of your plate. 

If boiled eggs are brought on in the shell, egg cups should be provided, 

. the small end of the egg should be placed in the cu[), and an opening made 
at the top of the egg sufficiently large to admit a teaspoon. 

Spoons are sometimes used with firm puddings, but forks are the better 
style. A spoon should never be turned over in the mouth. 

One’s teeth are not to be picked at table ; but if it is impossible to hin¬ 
der it, it should be done behind the napkin. 

Let us mention a few things concerning the eating of which there is 
sometimes doubt. A cream-cake and anj’thing of similar nature should be 
eaten with knife and fork, never bitten. Asparngus may be taken from the 
finger and thumb. Pastry should be broken and eaten with a fork, never 
cut with a knife. Raw oysters should be eaten with a fork, also fish. How¬ 
ever, food that cannot be held with a fork should be eaten with a spoon. 
Potatoes, if mashed, should be mashed with a fork. Green corn should be 
eaten from the cob, held with a single hand only. 

Oranges are peeled and either cut or separated, or they may be cut 
crosswise and eaten with a spoon. 

Celery, cresses, olives, radishes and relishes of that kind, are, of course, 
to be eaten with the fingers ; the salt should be laid upon the plate, not 
upon the cloth. Cut with the knife, but never put it in the mouth ; the 
fork must convey the food.^ 


. TABLE ETIQUETTE. 


216 


Let the food be taken to the mouth, and not the mouth to the food. 

Fish is to be eaten with the fork, without the assistance of the knife ; a 
bit of bread in the left hand soinelimes helps one to master a refractory 
morsel. Fresh fruit should be eaten with a silver bladed knife, especially 
pears, apples, etc. 

At the conclusion of a course, wdiere they have been used, knife and 
fork should be laid side by side across the middle of the plate—never crossed 
—with handles to the right. The servant should offer ever3’thing at the left 
of the guest, that the guest may be at liberty to use the right hand, except 
water, which should be poured at the right side. 

When you rise from your chair, leave it where it stands. 

^ “Dont's” for the Dining room. 

Don't keep other people waiting ; be there in time. 

Don’t lie back in your chair or place your elbows on the table. 

Don’t, sit sideways, but straight to the table. 

Don't seat 3'ourself until all the ladies are seated. 

Don’t bend 3'our head for each mouthful. Sit erect. 

Don’t cut your bread. Break it off. 

Don't use 3’our knife to carry food to 3’our mouth. 

Don’t use your fork as if it were a pitclifpik. 

Don’t make any noise with yiuir mouth when eating. 

Don’t speak with 3'our mouth full or even half full. 

Don’t begin a sentence before 3'ou have finished swallowing. 

Don’t drink a glassful at a gulp. 

Don’t have your elliows away from your body when eating or drinking. 

Diin't ever spit a bone or seed upon 3*our plate or the floor. 

Don't wipe 3'Our face with 3’our napkin. It is for the lips and beard 
only. 

Don’t forget to see that all the ladies are served before you. 

Don’t neglect the ladies to your left or light. 

Don’t look worried if any small accident should happen. 

Don’t leave your knife and fork on your plate when sent for a second 
supply. 

Don’t pile up all the side dishes upon 3’our plate when it is to be re¬ 
moved. 

Don’t come to the table half-dressed, half-washed, half combed. 

Don’t overeat. 

Don’t leave the table before the others unless unavoidable and then al¬ 
ways ask to be excused. 


TIME-TABLE FOR HOUSE¬ 
KEEPERS. 



Mode of 

Time of 

Time of 


Prepanilion. 

Cooking. 

Diir^'.‘>l ion 



H. M. 

H. M. 

Apples, sour, hnrfl.:.. 

Baw 


2 50 

A[)ples, sweet and mellow. 

Raw 


1 50 

Asparagus. 

Boiled 

15 to 30 

2 30 

Beans (pod).. 

Boiled 

1 00 

2 30 

Beans with green corn..... 

Boiled 

45 

3 45 

Beef. 

Roasted 

* 25 

3 00 

Beefsteak .. 

Broiled 

15 

3 00 

Beefsteak. 

F lied 

15 

4 00 

Beef, salted. 

Boiled 

* 35 

4 15 

Bass, fresh. 

Broiled 

20 

3 00 

Beets, young. 

Boiled 

2 00 

3 45 

Beets, old... 

Boiled 

4 30 

4 00 

Bread, corn..... 

Baked 

45 ' 

3 15 

Bread, wheat. 

Baked 

1 00 

3 30 

Butter. 

Melted 


3 30 

Cabbage. 

Raw 


2 30 

Cabbage and vinegar..... 

Raw 


2 00 

Cabbage . 

Boiled 

1 00 

4 30 

Cauliflower. . 

Boiled 

1-2 00 

2 30 

Cake, sponge. 

Baked 

45 

2 30 

Carrot, orange. 

Boiled 

1 00 

3 15 

Cheese, old. 

Raw 


3 30 

Chicken. 

Fricasseed 

1 00 

3 45 

Codfish, dry and whole. 

Boiled 

15 

2 00 

Custard (one quart). 

Baked 

30 

2 45 

Duck, tame. 

Roasted 

1 30 

4 00 

Duck, wild . 

Roasted 

1 00 

4 50 

Dumpling, apple. 

Boiled 

1 00 

3 00 

Eggs, hard. 

Boiled 

10 

3 30 

Eggs, soft. 

Boiled 

3 

3 00 

Eggs. 

Fried 

5 

3 30 

Eggs. 

Raw 


2 00 

Fowls, domestic, roasted or. 

Boiled 

1 00 

4 00 

Gelatine. 

Bni I od 


2 30 

Goose, wild... 

Roasted 

* 20 

2 30 

Lamb. 

Boiled 

* 20 

2 30 


( 216 ) 























































TIME-TABLE FOR HOUSEKEEPERS. 217 



Mode of 

Time of 

Time of 


Prepai'al ion. 

Cooking. 

Diecsl if)!). 



H. M. 

II. M. 

Meat and vegetables. 

Hashed 

30 

2 30 

Milk. 

Raw 


2 15 

Milk. 

Boiled 


2 00 

Mutton. 

Roast 

* 25 

3 15 

Mutton. 

Broiled 

20 

3 00 

Onions. 

Boiled 

1-2 00 

3 00 

Oysters. 

Roasted 


3 15 

Oysters... 

Stewed 

5 

3 30 

Parsnips. 

Boiled 

1 00 

3 00 

Pigs’ feet. 

Soused 


1 00 

Pork. 

Roast 

* 30 

5 15 

Pork. 

Boiled 

* 25 

4 30 

Pork, raw or. 

Fried 


4 15 

Pork. 

Broiled 

20 

3 15 ' 

Potatoes. 

Boiled 

30 

3 30 

Potatoes. 

Baked 

45 

3 30 

Potatoes. 

Roasted 

45 

2 30 

Rice. 

Boiled 

20 

1 00 

Salmon, fresh. 

Boiled 

8 

1 45 

Sausage... 

Fried 

25 

4 00 

Sausage. 

Broiled 

20 

3 30 

Soup, vegetable.:.. 

Boiled 

1 00 

4 00 

Soup, chicken. 

Boiled 

2 00 

3 00 

Soup, oyster or mutton. 

Boiled 

3 30 

3 30 

Spinach ... 

Boiled 

1-2 00 

2 30 

Tapioca. 

Boiled 

1 30 

2 00 

Tomatoes. 

Fresh 

1 00 

2 30 

Tomatoes. 

Canned 

30 

2 30 

Trout, salmon, fresh, boiled or. 

Fried 

30 

1 30 

Turkey, boiled or. 

Roasted 

* 20 

2 30 

Turnips. 

Boiled 

45 

3 30 

Veal. 

Broiled 

20 

4 00 

Venison steak. 

Broiled 

20 

1 35 


* Minutes to tlie pound. 

The time giveu is the general average, the time will vary slightly with the quality of the 
article. 
















































WEIGHTS AND MEASURES. 


The following table of weights and measures will be useful, and they 
have the merit of being correct. 

One tablespoonful of soft butter, well rounded = 1 ounce. 

One full cupful of butter = one half pound. 

Butter the size of an egg = 2 ounces. 

Butter the size of a walnut = 1 ounce. 

One solid pint of chopped meat = 1 pound. 

Nine eggs = 1 pound. 

Four teaspoonfuls = 1 tablespoonful liquid. 

Four tablespoonfuls or half a gill = 1 quarter cup. 

Half a cup = I gill. 

Two gills = 1 cupful. 

Two coffee cupfuls = 1 pint. 

Two tablespoon fuls liquid = 1 ounce. 

One tablespoonful of salt = 1 ounce. 

Sixteen ounces = 1 pound, or a pint of liquid. 

One rounded tablespoonful of flour = one-half ounce. 

Three cups of corn meal •= 1 pound. 

One and one half pints of corn meal = 1 pound. 

Four coffee cupfuls of sifted flour = 1 pound. 

One quart of unsifted flour = 1 pound. 

One pint of granulated sugar = 1 i)Ound. 

Two coffee cupfuls of powdered sugar = 1 pound. 

Two and a half cups of powdered sugar = 1 pound. 

A set of tin measures (with small spouts or lips), from a quart down to 
half a gill, will be found very convenient in every kitchen. 

(218) 



FRENCH WORDS USED IN 

COOKING. 


Ai^pic :—Savory jelly for cold dishes. 

Au gratin : —Dislies prepared with sauce aud crumbs and baked. 
Bouehees: —Very thin patties or cakes, as name indicates—mouthfuls. 
Baba: —A peculiar, sweet French yeast cake. 

Bechamel: —A rich, white sauce made with stock. 

Bisque: —A white soup made of sliellfish. 

To Blanch: —To place an}’- article on the fire till it boils, then plunge it 
in cold water; to whiten poultry, vegetables, etc. ^ 

Bouillon : — X clear soup, stronger than broth, yet not so strong as con- 
sojmne, which is “reduced” soup. 

Braise: —Meat cooked in a closely covered stewpan, so that it retains 
its own flavor and those of the vegetables and flavorings put with it. 

Brioche: —A very rich, unsweetened, French cake made with yeast.' 
Cannelon :—Stuffed rolled-up meat. 

Consomme :—Clear soup or bouillon boiled down till very rich, i. e., com 
sumed. 

Croquettes: —A savory mince of fish or fowl, made with sauce into 
shapes, and fried. 

Croustades: —Fried forms of bread to serve minces, or other meats 
upon. 

Entree :—A small dish, usually served between the courses at dinner. 

_ • 

Fondue: —A light preparation of melted cheese. 

Fondant: —Sugar boiled, and beaten to a creamy paste. 

Hdlandaise Sauce:—X rich sauce, something like hot mayonnaise. 
Matelote :—A rich fish stew, with wine. 

Mayonnaise : —A rich salad dressing. 

Meringue :—Sugar and white of egg beaten to sauce. 

Marmade :—A liquor of spices, vinegar, etc., in which fish or meats are 
■steeped before cooking. 


(219) 




220 


FRENCH WORDS USED IN COOKING. 


3Uroton: —Cold meat warmed in various ways, and dished in circular 
form. 

Purse : —This name is given to very thick soups, the ingredients for 
thickening which have been rubbed thiongh a sieve. 

Foulette ISuuce: —A bechamel sauce, to which wiiite wine, and some¬ 
times eggs are added. 

llaijout: —A rich, brown stew, with mushrooms, vegetables, etc. 

Piquante: —A sauce of several flavors, acid predominating. 

.-—Forcemeat with bread ; yolk of eggs, highly seasoned, and 
formed with a spoon to an oval shape ; then poached and used either as a 
dish by themselves, or to garnish. 

liemoulade :—A salad dressing differing from mayonnaise, in that the 
eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc. 

Rlswle: —Rich mince of meat or fish, rolled in thin pastry and fried. 

Roux :—A cooked mixture of butter and flour, for thickening soups 
and stews. 

iSalmi :—A rich stew of game, cut up and dressed, when half roasted. 

Sauter :—To toss meat, etc., over the fire, in a little fat. 

Souffle :—A ver}'’ light, much whipped-up pudding or omelette. 

Timbale: —A sort of pie in a mold. 

Vol au Patties of very light puff paste, made without a dish or 

mold, and filled with meat or preserves, etc.— Catherine Owen^ in Good House¬ 
keeping. 


KITCHEN UTENSILS. 


The following 13 a list of the utensils needed in every well-fiirnished 
kitchen. Of course an ingenious housewife will make fewer do excellent 
service, but all these save time and labor, and make the careful preparation 
of food easier. 


Two dish-pans, two sizes. 

Two cake or biscuit-cutters, two sizes. 
Two graters, one large and one small. 
One coffee canister. 

One tea canister. 

One tin or granite-ware teapot. 

One tin or granite-ware coffee-pot. 
One griddle-c^e turner. , 

Four milk-pans, one milk strainer. 
One dozen iron gem-pans, or muffin- 
rings. - 

One coarse gravy strainer, one fine 
strainer. 

One colander. 

One flour sifter. 

Two sweeping brooms and one dust¬ 
pan. 

One whisp broom. 

One wooden butter ladle. 

One tin skimmer. 

(^ne tin steamer. 

'I’wo dippers, two sizes. 

'L’wo funnels, two sizes. 

One nutmeg grater. 

One Dover egg beater. 

One bread board. 

One set of jelly-cake tins. 

Four pie-pans. 


One galvanized garbage bucket with 
lid. 

Tacks. 

Two wooden chopping bowls, two 
sizes. 

Two granite-ware stewpans, two 
sizes. 

One wire toaster. ' 

One double kettle for cooking cus¬ 
tards, grains, etc. 

Two sugar boxes, one for coarse and 
one for fine sugar. 

One waffle iron. 

One stepladder. 

One stove, one coal shovel. 

One pair of scales. 

Two coal hods or buckets. 

One kitchen table, two kitchen chairs. 
One large clothes basket. 

One apple corer. 

One candlestick. 

Two market baskets, two sizes. 

One clock. 

One ash bucket. 

One gridiron. 

One hard wood rolling pin. 

Dredging boxes for salt, sugar, pep¬ 
per and flour. 


(221) 




222 


KITCHEX UTEXSILS. 


Three pudding molds—one for boil¬ 
ing, two for baking—two sizes. 
Two scoops, one fur liuur, one for 
sugar. 

Two jelly molds, two sizes. 

One can opener. 

One corkscrew. 

One chopping knife. 

One bread box. 

Two cake boxes. 

One large flour box. 

One large-sized tin pepper box. 

One spice box, containing smaller 
spice boxes. 

Two cake-pans, two sizes. 

Four bread-pans. 

Two square biscuit-pans. 

One dozen patty-pans, and the same 
number of tartlet-pans. 

One large tin pail and one wooden 
pail. 

Two small tin pails. 

One set of tin-basins. ' 

One set of tin measures. 

Two long handled spoons. 

One rel'rigerator. 

One 'I’urk's head. 

One wire basket for boiling eggs. 
One large grater. 

Twelve dish towels. 

Six hand towels. 

Two flour cloths. 

Two dishcloths. 

0]ie cream whipper. 

One mortar and pestle. 

One scrubbing brush for floor. 

One scrubbing brush for tables. 

One scrubbing brush for sink. 

One scrubbing brush for vegetables. 
One sci'ubbing brusli for glass and 
china. 

One pair of sardine scissors. 

One pair of scissors. 


Three frying-pans or spiders, differ¬ 
ent sizes. 

Two dripping-pans, two sizes. 

Three iron kettles, porcelain lined if 
possible. 

One corn beef or fish kettle. 

One teakettle. 

One large nail hammer and one small 
tack hammer. 

One bean pot. 

One ice pick. 

One lemon squeezer. 

One meat cleaver. 

Three kitchen knives and forks. 

One large kitchen fork and four 
kitchen spoons, two sizes. 

Two wooden spoons large and small. 
One large bread-knife. 

One griddle-cake turner, also one 
gr iddle . , 

One potato-masher. - 

One meat-board. 

One meat-saw. 

Two large earthen bowls. 

Four stone jars. 

One coffee mill. 

One meat chopper(Enterprise, No. 10.) 
One heavy wire broiler for steaks. 
One wash basin. 

Four yellow bowls, assorted. 

One flannel jelly bag. 

One wire spoon. 

One hard wood mush stick. 

One set of skewers. 

Six half pint kitchen cups. 

Two stone jugs. 

One butter pot. 

Two large plates for meats in refrig¬ 
erator. 

Twelve baking cups for popovers. 
One ball of twine. 

Two pudding cloths. 

Two fine strainer cloths. 



HELPFUL HINTS FOR THE 
HOUSEKEEPER. 


A Grain of Salt will often make cream whip. 

Salt will Remove the Siam from silver caused by eggs, when applied dry 
with a soft cloth. 

Salt Should he Eaten with nuts to aid digestion. 

If the Water in which Onions are Boiled is changed once or twice, the 
vegetable is much more healthful. 

Clothespins Boiled a Few Minutes^ and quickly dried, once or twice a 
month, become more durable. 

To Set a Color. 

One tablespoonful of ox-gall i. a pint of water is sufficient, it is imma¬ 
terial whether cotton, silk, or woolen fabrics. 

To Kelp Lemons. 

Cover with cold water, changing it every week. This makes them 
ripe and juicy. 

To Purify Sinks and Drains. 

To one pound of common copperas add one gallon of boiling water, and 
use when dissolved. The copperas is deadl}' poison, and should always be 
carefully labeled if kept on hand. This is one of the best possible cleansers 
of pipes and drains. All pipes leading from the kitchen should have boil¬ 
ing lye turned down them once a week at least, in sufficient quantities to 
eat away the acciimnlation of grease that coats the interior of the pipe. A 
few drops of carbolic acid should be poured down the pipes leading from 
stationary washstands. 

To Purify Cisterns. 

To purify cisterns wdiere the water has an unpleasant odor, suspend in 
the water a muslin cloth containing one or more pounds of charcoal. 

(223) 




224 


HELPFUL HI^’TS FOR THE HOUSEKEEPER. 


Smoked Ceilings. 

Smoked ceilings that have been blackened by a kerosene lamp may be 
washed off with soda water. 

To Remove the Odor of Onion 

from fish-kettle and saucepans in which they have been cooked, put wood- 
ashes or sal soda, potash or lye ; fill with water and let stand on the stove 
until it boils; then wash in hot suds, and rinse well. 

To Remove Old Putty from Window Frames, 
pass a red-hot poker slowly over it and it will come off easily. 

To Fill CracRis in Plaster. 

Use vinegar instead of water to mix your plaster of Paris. The result¬ 
ant mass will be like putt 3 % and will not “ set ” for twent}”- or thirt}^ min¬ 
utes ; whereas if j’ou use water the plaster will become hard almost imme¬ 
diately before you have time to use it. Push it into the cracks and smooth 
it off nicely with a table-knife. 

Lamps to Trim. 

Do not cut the wick, turn it just above the tube, take a match and 
shave off the charred end, thus insuring an even flame. Then turn the 
wick down below the edge of the tube that it may not draw up oil to soil 
the outside of the lamp. Do not fill too full; kerosene kept in a warm 
room expands considerably and the result will be oily lamps, disagreeable 
to handle. 


To Prevent a Lamp from Smoking. 

Soak the wick in vinegar, and dry it well before using. 

To Remove Paint from Window-glass, 

Rub it well with hot sharp vinegar. 

To Test Nutmegs. 

Prick them with a pin ; if good, the oil will instantly spread around 
the puncture. 

Squeaking Doors 

ought to have the hinges oiled by putting on a drop from the sewing ma¬ 
chine oil-can. 


225 


HELPFUL HINTS FOR THE HOUSEKEEPER. 

To Clean Stovepipe, 

A piece of zinc put on the live coals in the stove will clean out the 
stovepipe. 


To Take Ink Out of Linen. 

Dip the ink-spot in pure melted tallow, then wash out the tallow and 
the ink will come out with it. This is said to be unfailing. Milk will re¬ 
move ink from linen or colored muslins, when acids would be ruinous, by 
soaking the goods until the spot is very faint and then rubbing and rinsing 
in cold water. 

To Destroy Grass in Gravel Walks. 

Scatter the cheapest coarse salt along the edges and wherever the' grass 
is springing up. Even the Canada thistle can be destroyed by cutting the 
stalks close to the ground and putting salt on them. 

Mosquito Remedy. 

To clear a sleeping-room of mosquitoes take a piece of paper rolled 
around a lead-pencil to form a case, and fill this with very dry Pyrethrum 
powder (Persian insect powder), putting in a little at a time, and pressing 
it down with the pencil. This cartridge, or cigarette, may be set in a cup 
of sand to hold it erect. An hour before going to bed the room is to be 
closed, and one of these cartridges burned. A single cartridge will answer 
for a small room, but for a large one two are required. TJiose who have 
tried this find that it effectually disposes of the mosquitoes. 

To Toughen Lamp-chimneys aNd Glassware. 

Immerse the article in a pot filled with cold water, to which some com¬ 
mon salt has been added. Boil the water well then cool slowly. Glass 
treated in this way, will resist any sudden change of temperature. 

Food for Hens. 

Take a piece of fresh meat, coarse beef liver, about one pound, and 
boil it in one-half gallon of water until it falls to pieces, adding more water 
as it is evaporated, so that there shall be this quantity when it is sufficiently 
boiled. While boiling, add one-half pint of soaked beans, the same of rice, 
and the same of oil cake or linseed meal. When the whole is cooked, add 
a little salt, and thicken with two parts of oatmeal, one of bran, one of mid¬ 
dlings, and one of corn meal. Make it of the consistenc}^ of stiff dough. 
15 


226 


HELPFUL HINTS FOR THE HOUSEKEEPER. 


If milk be plenty, it may be added either as curds, buttermilk, or in any 
other shape. When boiling, add one teaspoonful of common bread soda to 
the water. This food may be cooked in the form of cake, and crumbled for 
the fowls, or it may be fed in the soft state. One tablespoonful is a suf¬ 
ficient ration for a hen. 

Faded Goods. 

Plush goods and all articles dyed with aniline colors which have faded 
from exposure to the light will look as bright as new after sponging with 
chloroform. 

Paper-Hangers’ Paste. 

To make paper-hangers’ paste, beat up four pounds of good, white, 
wheat flour (well sifted previously) in sufficient cold water to form a stiff 
batter. Beat it well in order to take out all lumps, and then add enough 
cold water to make the mixture of the consistency of pudding batter. To 
this add about two ounces of well-pounded alum. Pour gently and quickly 
over the batter boiling water, stirring rapidly at the same time, and when it 
is seen to lose the white color of the flour, it is cooked and ready. Do not 
use it, however, while hot, but allow it to cool. Pour about a pint of cold 
water over the top to prevent a skin from forming. Before using, the paste 
should be thinned by the addition of cold water. 

An Ant Trap. 

Procure a large sponge, wash it well, and press it dry, which will leave 
the cells quite open; then sprinkle over it some fine white sugar, and place 
it near where the ants ar6 the most troublesome. They will soon collect 
upon the sponge, and take up their abode in the cells. It is then only neces¬ 
sary to dip the sponge in scalding water, which will wash them out “ clean 
dead ” by ten thousands. Put on more sugar, and the trap for a new haul. 
This process will soon clear the house of every ant, uncle, and progeny. 

To Wash Windows. 

To wash windows, take a little spirits of ammonia on a sponge, rub 
over the glass touching every part of the pane, then rub briskly. 

To Remove a Glass Stopper 

that has become tightened, heat the neck of the bottle with a lighted match 
for a few seconds, and it can easily be removed. 


HELPFUL HINTS FOR THE HOUSEKEEPER. 


227 


To Clean Iron Sinks. 

Rub them well with a cloth wet with kerosene oil. 

Death to Bugs. 

V 

Varnish is death to the most persistent bug. It is cheap—ten cents’ 
worth will do for one bedstead—is easily used, is safe, and improves the looks 
of the furniture to which it is applied. The application must, however, be 
thorough—the slats, sides, and every crack and corner receiving attention. 

To Drive Away Bed Bugs. 

Take the whites of four eggs and ten cents’ worth of quicksilver, and 
beat together until a stiff froth. Take a feather, dip in, and apply to the 
bedstead. 

Before Beginning to Seed Raisins 

cover them with hot water and let them stand fifteen minutes. The seeds 
can then be removed easily without a particle of waste. 

Packing Bottles. 

India-rubber bands slipped over them will prevent breakage. 

Nothing Takes the Soreness 
from bruises and sprains as quickly as alcohol. 

To Prevent Flies Injuring Picture Frames. 

Boil three or four onions in one pint of water. Brush your frames 
over with the liquid. No fly will touch them, and it will not injure the 
frames. 

Ammonia 

is not only useful for cleaning, but as a household medicine. Half a tea¬ 
spoonful taken in half a tumbler of water is far better for faintness than 
alcoholic stimulants. In the Temperance Hospital, in Lo'ndon, it is used 
with the best results. It was used freely by Lieutenant Greely’s Arctic party 
for keeping up circulation. It is a relief in nervousness, headache, and 
heart disturbances. 

To Destroy Caterpillars. 

Hang pieces of woolen cloth amongst the trees and shrubs; the cater¬ 
pillar will, during the night, take shelter on these and in that way thousands 
may be destroyed every morning. 


228 


HELPFUL HINTS FOR THE HOUSEKEEPER. 


To Clean Dishcloths and Towels. 

Put a teaspoonful of ammonia into the water in which these cloths are, 
or should be washed every day; rub soap on the towels. Put them in the 
water, let them stand half an hour or so; rub them out thoroughly, rinse 
faithfully, and dry outdoors in clear air and sun, and dishcloths and towels 
need never look gray and dingy—a perpetual discomfort to all housekeep¬ 
ers. 

Canned Feuit 

is much better if opened an hour or two before using, to restore the oxy¬ 
gen. 

Rhubard 

scalded a few moments before cooking will require much less sugar. 

Moths in Carpets. 

If you fear that they are at work at the edge of the carpet, it will some¬ 
times suffice to lay a wet towel, and press a hot flatiron over it; but the 
best way is to take the carpet up, and clean it, and give a good deal of at¬ 
tention to the floor. Look in the cracks, and if you discover signs of moths, 
wash the floor with benzine and scatter red pepper on it before putting the 
carpet lining down. 

Heavy carpets sometimes do not require taking up every year, unless 
in constant use. Take out the tacks from these, fold the carpets back, wash 
the floor in strong suds with a tablespoonful of borax dissolved in them. 
Dash with insect powder, or lay with tobacco leaves along the edge, and re¬ 
tack. Or use turpentine, the enemy of buffalo moths, carpet worms and other 
insects that injure and destroy carpets. Mix the turpentine with pure water 
in the proportion of three tablespoonfuls to three quarts of water, and then 
after the carpet has been well swept, go over each breadth carefully with a 
sponge dipped in the solution and wrung nearly dry. Change the water as 
often as it becomes dirty. The carpet will be nicely cleaned as well as dis¬ 
infected. All moths can be kept away and the eggs destroyed by this 
means. Spots may be renovated by the use of ox-gall or ammonia and water. 

A good way to brighten a carpet is to put a half tumbler of spirits of 
turpentine in a basin of water, and dip your broom in it and sweep over the 
carpet once or twice, and it will restore the color and brighten it up until 
you would think it new. Another good wa}" to clean old carpets is to rub 
them over with- meal; just dampen it a veiy little and rub the carpet with 


HELPFUL HINTS FOR THE HOUSEKEEPER. 


229 


it, and when perfectly dry, sweep over with meal. After a carpet is thor¬ 
oughly swept, rub it with a cloth dipped in water and ammonia; it will 
brighten the colors and make it look like new. 

To Remove Moths From Furniture. 

Moths may be exterminated or driven from upholstered work by 
sprinkling this with benzine. The benzine is put in a small watering pot, 
such as is used for sprinkling house-plants : it does not spot the most deli¬ 
cate silk, and the unpleasant odor passes off in an hour or two in the air. 
Care must be used not to carry on this work near a fire or flame, as the 
vapor of benzine is very inflammable. It is said that a little spirits of tur¬ 
pentine added to the water with which floors are washed will prevent the 
ravages of moths. 

To Clean Mica. 

To clean mica in a stove that has become blackened with smoke, is to 
take it out, and thoroughly wash it with vinegar. If the black does not 
come off at once, let it soak a little. 

To Ventilate a Room. 

Place a pitcher of cold water on a table in your room and it will absorb 
all the-gases with which the room is filled from the respiration of those eat¬ 
ing or sleeping in the apartment. Very few realize how important such 
purification is for the health of the familj", or, indeed, understand or realize 
that there can be any impurity in the rooms; yet in a few hours a pitcher 
or pail of cold water—the colder the more effective—will make the air of a 
room pure, but the water will be entirely unfit for use. 

Novel Dress Mending. 

A novel way of mending a woolen or silk dress in which a round hole 
has been torn, and where only a patch could remedy matters, is the follow¬ 
ing: The frayed portions around the tear should be carefully smoothed, 
and a piece of the material, moistened with very thin mucilage, placed under 
the hole. A heavy weight should be put upon it until it is dry, when it is 
only possible to discover the mended place by careful observation. 

Cement for Broken China or Glass. 

Dissolve one-half ounce of gum arabic in a wineglassful of boiling 
water; add plaster of Paris sufficient to form a thick paste, and apply it 
with a brush to the broken parts : being nearly colorless, it is better than 
liquid glue or other cements. 


230 


iip:lpful hints for the housekeeper. 


Simple Disinfectant. 

The following is a refreshing disinfectant for a sick room, or any room 
that has an unpleasant aroma pervading it: Put some fresh ground coffee 
in a saucer, and in the center place a small piece of camphor gum, which 
light with a match. As the gum burns, allow sufficient coffee to consume 
with it. The iDerfume is very pleasant and healthful, being far superior to 
pastiles, and very much cheaper. . 

Waterproof Shoes. 

To make shoes waterproof and make them last a long time, dissolve 
beeswax and add a little sweet-oil to thin it. Before the shoes are worn, 
warm the soles and pour the melted wax on with a teaspoon ; and then hold 
it close to the fire till it soaks into the leather; then add more till the 
leather ceases to absorb it. 

To Soften Boots and Shoes. 

Kerosene will soften boots and shoes which have been hardened by 
water, and render them as pliable as new. 

Razor Straps 

are kept in order by applying a few drops of sweet-oil. After using a strap, 
the razor takes a keen edge by passing it over the palm of the warm 
hand ; dipping it in warm water also makes it cut more keenly. 

To Soften Leather. 

The best oil for making boots and harness leather soft and pliable, is 
castor-oil. It is also excellent for greasing vehicles. 

Limewater and its Uses. 

Place a piece of unslacked lime (size is immaterial, as the water will 
take up only a certain quantity) in a perfectly clean bottle, and fill with 
cold water ; keep corked in a cellar or cool dark place; it is ready for 
use in a few minutes, and the clear limewater may be used whenever it 
is needed. When the water is poured off, add more; this may be done 
three or four times, after which some new lime must be used as at first. 
A teaspoonful in a cup of milk is a remedy for children’s summer complaint; 
also for acidity of the stomach; when added to milk it has no unpleasant 
taste. When put into milk that would otherwise curdle when heated, it 
prevents its curdling, so that it can then be used for puddings and pies. 


HELPFUL HINTS FOR THE HOUSEKEEPER. 


231 


A small quantity of it will prevent the “turning” of cream and milk. 
It also sweetens and purifies bottles which have contained milk. Some 
add a cupful to a sponge of bread to prevent it from souring. 

To Keep a Broom. 

If a broom be inserted every week in boiling suds, it will be tough¬ 
ened and last much longer, will not cut the carpet, and will remain elastic 
as a new broom. 

To Make Carpets Bright. 

Sprinkle them with tea leaves, sweep thoroughly, but lightly. Rub all 
spots with a clean dry cloth. Grease spots may be drawn out by covering 
with a piece of coarse brown paper, and then passing over them a warm flat¬ 
iron. The paper, if soft, will absorb the grease. 

/ Cleaning Oilcloths. 

A dingy oilcloth may be brightened by washing it with clear water with 
a little borax dissolved in it; wipe it with a flannel cloth that you have 
dipped into milk, and then wrung as dry as possible. 

To Wash Oilcloth and Linoleum. 

Oilcloth should never be scrubbed, but washed with a soft woolen cloth 
and lukewarm water, in which a little milk has been dissolved. Soap and 
hot water destroy the pattern and color. 

To Wash Matting. 

To wash matting, wipe off with a cloth wrung from salt and water. 
This prevents turning yellow. 

Discolored Spots on Carpet. 

Discolored spots on carpet can be frequently restored by rubbing with 
a sponge dipped in ammonia diluted with water; clothing the same. Ox¬ 
gall is useful for same purpose. 

Soot on Carpets. 

Soot on carpets, falling from an open chimney, may be swept up with¬ 
out the slightest trouble by sprinkling it lavishly with salt at first, and then 
sweeping. 


•232 


HELPFUL HINTS FOR THE HOUSEKEEPER. 


To Take Rust Out of Steel. 

If possible, place the article in a bowl containing kerosene oil, or wrap 
the steel up in a soft cloth well-saturated with kerosene ; let it remain 
twenty-four hours or longer ; then scour the rusty spots with brick dust; if 
badly rusted, use salt wet with hot vinegar; after scouring rinse every par¬ 
ticle of brick dust or salt off with boiling water, and dry thoroughly with 
flannel cloths. 


Starch Polish. 

Take one ounce of spermaceti and one ounce of white wax; melt and 
run into a thin cake on a plate. A piece the size of a quarter dollar added 
to a quart of prepared starch gives a beautiful lustre to the clothes and pre¬ 
vents the iron from sticking. . . 

Umbrellas, to Preserve. 

Put umbrellas in the rack to dry with the handles down, that water 
may not run down and rust the wires. 

To Keep Paint Brushes. 

Turn a new brush bristles up, open, pour in a spoonful of good varnish, 
and keep in that position until dry, and the bristles will never “shed” in 
painting. The varnish also keeps it from shrinking and falling to pieces. 
As soon as a job is finished, wipe brush clean, "wrap in piece of paper, and 
hang it in a small deep vessel containing oil, letting the brush descend into 
the oil up to the wrapping cord. This will keep paint and varnish brushes 
clean and ready for use. 

Washing Fluid. 

One gallon of water and four pounds of ordinary washing soda, and a 
quarter of a pound of soda. Heat the water to boiling hot, put in the soda, 
boil about five minutes, then pour it over two pounds of unshiked lime, let 
it bubble and foam until it settles, turn it off and bottle it for use. A table¬ 
spoonful put into a suds of three gallons makes tlie clothes veiy white and 
clear. Must be well rinsed afterwardsr This preparation will remove tea 
stains, and almost all ordinary stains of fruit, grass, etc. This fluid does not 
rot the clothes, but should not be left long in any water; the boiling, sudsing, 
rinsing and blueing, should be done in quick succession, until the clothes are 
ready to hang on the line. 

Salt or beef’s gall in the water helps to set black. A tablespoonful of 


HELPFUL HINTS FOR THE HOUSEKEEPER. 


233 


spiiiirf of turpentine to a gallon of water sets most blues, and alum is very 
efficiu-i us ill setting green. Black or very dark calicoes should be stiffened 
with gum arabic—five cents worth is enough for a dress. If however, starch 
is used, the garment should be turned wrong side out. 

A simple way to remove grass stains is to spread butter on them, and 
lay the article in hot sunshine, or wash in alcohol. Fruit stains upon cloth 
or the hands may be removed by rubbing with tlie juice of ripe tomatoes. 
If applied immediately, powdered starch will also take fruit stains out of 
table linen. Left on the spot for a few hours, it absorbs every trace of the 
stain. 

There are several effectual methods of removing grease from cloths. 
First, wet with a linen cloth dipped in chloroform. Second, mix four table¬ 
spoonfuls of alcohol with one tablespoonful of salt; shake together until tlie 
salt is dissolved, and apply with a sponge. Third, wet with weak ammonia 
water ; then lay a thin white blotting or tissue paper over it, and iron lightly 
with an iron not too hot. Fourth, apply a mixture of equal parts of alcohol, 
gin, and ammonia. 

Candle grease yields to a warm iron. Place a piece of blotting or • 
other absorbing paper under the fabric; put a piece of the paper also on 
the spot, apply the warm iron to the paper, and as soon as a sjiot of grease 
appears, move the paper and press until the spot disappears. Lard will re¬ 
move wagon grease. Rub the spot with the lard as if washing it, and when 
it is well out, wash in the ordinary way with soap and water until thor¬ 
oughly cleansed. 

To make linen beautifully white, prepare the water for washing by put¬ 
ting into every ten gallons a large handful of powdered borax ; or boil with 
the clothes one teaspoonful of spirits of turpentine. 

Fruit stains may be taken out by boiling water. Place the material 
over a basin or other vessel, and pour the boiling water from the kettle over 
the stains. 


To Keep Cider. 

Allow three-fourths of a pound of sugar to the gallon, the whites of six 
eggs, well beaten, a handful of common salt. Leave it oj)en until fermen¬ 
tation ceases, then bung up. This process a dealer in cider has used for 
years, and always successfully. 

Another recipe :—To keep cider sweet allow it to work until it has 
reached the state most desirable to the taste, and then add one and a half 
tumblers of grated horse-radish to each barrel, and shake up well. This 


234 


HELPFUL HINTS FOR THE HOUSEKEEPER. 


arrests further fermentation. After remaining a few weeks, rack off and 
bung up closely in clean*casks. 

A Holland recipe :—To one quart of new milk, fresh from the cow (not 
strained), add one-half pound of ground black mustard seed and six eggs. 
Beat the whole well together, and pour into a barrel of cider. It will keep 
cider sweet for one year or more. 

To Clean Black Dress Silks. 

One of the things “ not generally known,” at least in this country, is the 
Parisian method of cleaning black silk ; the modus operandi is very simple, 
and the result infinitely superior to that achieved in any other manner. The 
silk must be thoroughly brushed and wiped with a cloth, then laid flat on a 
board or table, and well-sponged with hot coffee, thoroughly freed from sedi¬ 
ment by being strained through muslin. The silk is sponged on the side in¬ 
tended to show; it is allowed to become partially dry, and then ironed on 
the wrong side. The coffee removes every particle of grease, and restores 
the brilliancy of silk, without imparting to it either the shiny appearance or 
crackly and papery stiffness obtained by beer, or, indeed, any other liquid. 
The silk really appears thickened by the process, and this good effect is per¬ 
manent. Our readers who will experimentalize on an apron or cravat, will 
never again try any other method. 

To remove Paint from Black Silk :—Patient rubbing with chloroform 
will remove paint from black silk or any other goods, and will not hurt the 
most delicate color or fabric. 

Oil Stains in Silk and Other Fabrics. 

Benzine is most effectual, not only for silk, but for any other material 
whatever. It can be procured from any druggist. By simply covering both 
sides of greased silk with magnesia, and allowing it to remain for a few 
hours, the oil is absorbed by the powder. Should the first application be 
insufficient, it may be repeated, and even rubbed in with the hand. Should 
the silk be Tussah or Indian silk, it will wash. 

To Clean Kid Gloves. 

Take a fine, clean, soft cloth, dip it into a little sweet milk, then rub it 
on a cake of soap, and rub the gloves with it; they will look like new. 

Another good way to clean any color of kid gloves is to pour a little 
benzine into a basin and wash the gloves in it, rubbing and squeezing them 
until clean. If much soiled, they must be washed through clean benzine, 
and rinsed in a fresh supply. Hang up in the air to dry. 


X 













INDEX. 


PAGE 


A Good Summer Drink.165 

Angel’s Food.I. Ill 

Apple Butter.175 

Asparagus Omelet. 76 

on Toast. 76 

Stewed. 76 

A Summer Draught.155 


Barley Gruel. 166 

Beans, Butter. 76 

Beans, Lima. 76 

Beans, Lima (dried). 76 

Beef Broth. 164 

Coi ned, to Boil. 51 

Croquettes. 49 

Scrapple. 51 

Dried, with Cream. 62 

Frizzled. 52 

Heart, Roasted. 50 

a la Mode. 48 

Pot Roast. 48 

Roast. 47 

Rounds, to Cure. 51 

Savory. 52 

Scraped. 165 

Steak, Broiled. 48 

Steak, on Onions. 49 

Steak, Panned. 48 

Steak, Rolled. 52 

Steak, Smothered. 48 

Tea.164 

Tongue, Boiled. 61 

Beets, Baked. 78 

Greens. 77 

Stewed. 78 

Beet Soup. 29 

Berry Sherbet. 156 

Berry Tea Cakes. 99- 

Biscuits, Beaten. 97 

Dixie. 96 

Maryland. 97 

Soda. 97 

Tea, No. 1. 96 

Tea, No. 2. 96 

Blackberries, Canned. 173 

Bonnyelabber..^.. 163 

Bordeaux Sauce. 179 

Bread, Boston Brown. 94 

Boston Brown Steamed. 94 

Corn. 95 


PAGE 

Bread, Graham No. 1. 96 

Graham No 2. 95 

Milk. 94 

Southern Rice. 95 

Wheat. 93 

Brine to Preserve Butter.160 

Brunswick Stew....^. 45 

Buckwheat Cakes.100 

Butter, Apple. 175 

Egg.175 

Lemon. 175 

Butter Beans. 76 

Buttermilk, Iced. 155 

Butter, to Make.ICO 

Cabbage, Creamed. 78 

Fried. 78 

Heidelberg. 78 

Pickled.182 

Cake Fillings, Chocolate Cream.128 

Cream. 128 

Fig.128 

Jelly.129 

Lemon Jelly.130 

Nut.128 

Cake Icings, Boiled.129 

Chocolate.129 

Cocoanut.. 130 

Lemon. 129 

Orange. 129 

Plain.129 

Cakes, Almond. 123 

Angel’s Food. Ill 

Black. 123 

Bride’s.120 

Caramel. 116 

Caraway Seed. 125 

Centennial. 122 

Chocolate. 112 

Chocolate Eclairs... 118 

Chocolate Layer. 120 

Cinnamon Cookies. 128 

Citron. 124 

Citron Pound. 122 

Cocoanut Cookies. 124 

Cocoanut Layer. 121 

Coffee No. 1. 123 

Coffee No. 2. 127 

Coldwater. 123 

Cornstarch. 122 


(235) 








































































































236 


INDEX. 


PAGE 

Cakes, Cream.117 

Cream Puffs. 117 

Cup. 117 

Devil's Food. 112 

Dominoes.124 

Drop. 127 

Eggless. 115 

Farmers’ FruiD Loaf. 1'23 

Feather. 115 

Fig..... 120 

Fruit.. 113 

Ginger. 127 

Gold and Silver. 115 

Hickory Nut. 115 

Ice Cream. 112 

Kisses. 118 

Layer. 120 

Lemon. 116 

Lemon Layer. 121 

Lemon Wafers. 126 

Loaf Dutch.124 

Marble.116 

Minnehaha.119 

Mixture for. 117 

Molasses Pound.118 

1, 2, 3, 4.117 

Orange Layer.121 

Peach.122 

Pound.114 

Railroad.113 

Ribbon.116 

Roll Jelly. 117 

Romeo and Juliet.119 

Seed. 127 

Shellbark Kisses.118 

Shrewsbury.125 

Snow.117 

Spice.113 

Spice Drop. 124 

Sponge for Winter.115 

Sponge No. 1.114 

Sponge No. 2.115 

Sponge No. 3.115 

Strawberry Short Cake.119 

Variety.119 

Velvet Sponge.114 

Walnut Wafers. 124 

Whipped Cream.122 

White.112 

White Fruit. 113 

White Mountain No. 1. 114 

White Mountain No. 2.120 

Candy. 183 

Butter Scotch.186 

Candies Without Cooking.183 

Caramels, Chocolate, No. 1.183 

Caramels, Chocolate, No. 2. 183 

Caramels, Vanilla.183 

Chocolates, Cream, No. 1.184 

Chocolates, Cream, No. 2. 184 

Cocoanut, No. 1. 184 


PAGE 


Candy, Cocoanut, No. 2. lfe.5 

Lemon Drops. 186 

Mint Drops. 186 

Molasses. 185 

Mclasses, Peanut. 185 

Molasses, Walnut. 185 

I Nougat. 186 

' Taffy. 185 

Taffy, Sliellbark. 185 

Vanilla Diops. 184 

i Walnuts, Cream. 184 

; Canned Blackberries. 173 

I Currants. 174 

I Peaches. 173 

Plums. 174 

Raspberries.173 

Strawberries...174 

Caraway Seedcakes. 125 

Carrot Soup.;. 24 

i Carrots, Stewed. 79 

! Carving.... 7 

j Catsup, Tomato.182 

Tomato (cold). 182 

Walnut. 181 

Cauliflower, Scalloped. 79 

Celery Au Jus. 80 

Stewed. 80 

Root. 80 

Chafing Dish Recipes.157 

Calf’s Liver and Bacon. 158 

Cheese, Melted. 159 

Chicken, Creamed. 158 

Eggs, Scrambled. 158 

How to serve Lobster. 257 

Omelet.158 

Oyster, Curry of. 159 

Oyster, Fricasseed.157 

Potatoes, Creamed.1.58 

Sirloin Steak.1,58 

To Make Toast.. 157 

Tomatoes, Fried.159 

Welsh Rarebit.1.57 

I Cheese, Calf’s Head. 57 

Cottage. 162 

Crackers, Crisp. 161 

Fondu. 161 

Sandwiches. 162 

I Scalloped. 160 

1 Souflle. 161 

Straws. 161 

i Toa.sted. 162 

Cherries, Frozen. 152 

Pickled.176 

Pickled.180 

Preserved. 172 

Cherry Jam. 174 

Cliilli Sauce. 180 

Chicken and Cream. 40 

Chicken, Chniid Froid of. 46 

Curry. 41 

Deviled. 46 






































































































































INDEX, 


28T 


PAGE! 


Chicken, Dressed as Terrapins. 41 

Fricasseed. 42 

Patties. 43 

Potple...„. 40 

Pressed, No. 1. 42 

Pressed, No. 2. 42 

Roast. 40 

Smothered. 41 

Soup. 27 

Yankee Stewed. . . 40 

Chocolate .154 

Chocolate Eclairs.119 

Cliow Cliow.181 

Cliow Chow Tomato. 179 

Cinnamon Cookies.129 

Rolls. 98 

Citron. Preserved.172 

Clam Broth.166 

Soup. 23 

Clams, Roasted. 38 

Soft Shell. 38 

Stewed. 38 

Cocoa.154 

Codfish, a La Mode. 31 

Scrambled. 32 

Coffee..:.153 

Boiled . 154 

Filtered or Drip.153 

Cold Slaw. 79 

Cookies.. 126 

Cinnamon.128 

C'ocoanut. 124 

Corn, Boiled on Cob. 80 

Dodgers. 97. 

Fritters (green).. 83 

Gems. 93 

Oyster or Fritter. 81 

Pudding. 81 

Soup. 23 

To Can. 81 

Cornmeal Gruel.1G5 

Muffins. 97 

Pone... 97 

Cottage Cheese.162 

Crab Apples, Preserved. 172 

Crabs, Deviled. 37 

Crab Soup. 28 

Cracker Gruel. 165 

Crackers, Steamed. 88 

Cream for Fruit.136 

Cream Puffs. 117 

Cream Sliort Cake.193 

Cream, Substitute for.154 

Croquettes, Salmon. 31 

Lobster. 37 

Beef. 49 

Veal. 56 

Ham. 59 

Potato. 85 

Croutons. 21 

Crullers. 126 


PAGE 

Currants, Canned. 174 

Spiced. 176 

Dandelion, Wilted. 81 

Desserts, Apple Float. 135 

Apple Meringue.138 

Apple Tapioca.135 

Apples, Baked. 137 

Apples, Boiled. 137 

Apples, Iced. 137 

Blanc Mange. 133 

Blanc Mange, Fruit.133 

Brown Betty.140 

Charlotte Russe. 131 

Cream, Cliocolate Bavarian.132 

Coffee Bavarian. 131 

French. 131 

Hamburg.131 

Orange.132 

Peach Leche..*..134 

Raspberry Bavarian.132 

Spanish.131 

Custard, Chocolate.134 

Cup. 133 

Lemon.133 

Quaking. 136 

Tapioca Cream. 134 

Floating Islands. 137 

Fruit Sliortcake. 138 

Gooseberry Fool. 135 

Peach Meringue. 138 

Peach Sponge.132 

Tapioca, Apple....135 

Peach. 136 

Devil’s Food. 112 

Dominoes. 124 

Doughnuts, Breakfast. 126 

Raised.126 

Drinks for Invalids.170 

Barley Water.170 

Cream of Tartar Drink.171 

Fever Drink.170 

Flaxseed Lemonade. 171 

Tea.171 

Jelly Water. 170 

Mulled Jelly. 170 

Duck (wild) Roasted. 44 

Dutch Loaf Cake. 124 

Dumplings, Apple (Baked). 145 

(Boiled). 145 

Egg,. 21 

Eclairs, Chocolate. 118 

Eels, Fried. 83 

Egg Balls. 22 

Egg Dumplings. 21 

Egg Gruel. 165 

Eggnog. 156 

Eggplant, Dutched. 82 

Stuffed. 82 

Eggs. 89 



































































































































238 


INDEX. 


PAGE 


Eggs, Baked. 92 

Deviled. 90 

Fried. 90 

Pickled. 90 

Poached. 89 

Shirred. 90 

Soft-Boiled. 89 

Souffle. 90 

SurLePlat. 90 

Egg Toast, No 1. 90 

Egg Toast, No. 2. 168 

Fish, Scalloped.-. 31 

Flaiiuel Cakes.100 

Food and tlieir Seasons. 207 

Food for Invalids. 164 

Beef Broth. 164 

Beef Scraped.165 

Beef Tea.164 

Beef Tea Soup. 168 

Blaiic Mange, Irish Moss. 169 

Chicken Brotli.167 

Clam Broth. 166 

Cracker Panada.169 

Crust Coffee. 167 

Eggs, Soft Boiled. 16S 

Egg Toast. 168 

Graham Gems. 166 

Grease from Broths, To Kemove...166 

Gruel, Barley. 166 

Cornmeal . 195 

Cracker. 165 

Egg.165 

Oatmeal. 166 

Onion. 165 

Irish Moss, Blanc Mange. 169 

Milk Toast. 167 

Mutton Biotli. 167 

Oatmeal Blanc Mange. 168 

Oyster Toast. 167 

Panada.169 

Panada, Cracker.169 

Rice, Boiled. 167 

Rice Cream.169 

Rice Jelly.169 

Tapioca Pudding.169 

Toast and Water.170 

Toast Water. 167 

Veal or Mutton Broth...167 

Vegetable Soup. 168 

Force Meat Balls. 22 

Foreword. 3 

French Words Used in Cooking.219 

Fricatelli. 59 

Fritters. 101 

Corn.102 

German.102 

Meat. 102 

Oyster.102 

Frogs, Fried. 33 


PAGE 

Gems, Corn. 98 

Graham. 98 

Plain. 98 

Gherkins, Pickled. 179 

Ginger Cake. 127 

Ginger Snaps. 125 

Ginger Snaps, Rochester. 125 

Goose, Roast. 44 

Gialiam Gems. 98 

Grape Jam. 175 

Greens. 77 

Griddle Cakes, Buttermilk. 101 

Griddle Cakes, Sour Milk.101 

Guinea Fowls. 44 

Halibut. Fried. 33 

Halibut Steak, a la Flamande. 32 

Ham and Eggs. 92 

Ham Balls. 59 

Boiled. 59 

Croquettes. 59 

Minced with Eggs. 60 

Patties. 59 

Roast. 58 

Hamburger Steak. 49 

Hash on Toast. 49 

Hash, Plain. 50 

Helpful Hints for the Housekeepers.223 

Ammonia.227 

Ant Trap, An. 226 

Bed Bugs, To Drive Away. 227 

Boots and Shoes, To Soften.230 

Bottles, Packing. 227 

Broom, To Keep a. 231 

Bruises and Sprains. 227 

Bugs, Deatl) to. 227 

Carpet, Discolored Spots on... 231 

Soot on.231 

Carpets Briglit, To Make. 231 

Caterpillars, To Destroy.227 

Ceilings, Smoked.224 

Cement for Broken Cliina. 229 

Cider, To Keep...233 

Cisterns, To Purify. 223 

Color, To Set a.223 

Dishclotlis, To Clean.228 

Disinfectant, Simple.230 

Doors, Squeaking.224 

Dress Mending, Novel.229 

Faded Goods.226 

Flies from Injuring Picture Frames, To 

Prevent.227 

Fruit, Canned.228 

Glass Stopper, To Remove a.226 

Gloves, To Clean Kid.234 

Grass in Gravel Walk, To Destroy.225 

Hens, Food for.225 

Ink Out of Linen, To Take.225 

Lamp Chimneys, To Toughen.225 

Lamp from Smoking, To Prevent a. 224 

Lamps, To Trim.224 




























































































































INDEX. 239 


PAGK 

Leather, To Soften. 230 

Lemons, To Keep.223 

Limewater and Its Uses.230 

Matting, To Wash.231 

Mica, To ('lean. 229 

Mosquito Kemedy. 223 

Motlis from Furnitnre, To liemove.229 

Moths in Carpets.228 

Nutmegs, To Test.224 

Oilcloths, Cleaning. 231 

Oilcloth, To W.ash.231 

Oil Stains in Silk.234 

Onions, To Eemove Odor of.224 

Paint Brushes, To Keep.232 

Paint from Window Glass, To Remove... 224 

Paste, Paper Hangers’. 226 

Plaster, To Fill Cracks in.224 

Putty from Window Frames, To Re¬ 
move.224 

Raisins, Before Beginning to Seed.227 

Razor Straps.230 

Eluibarb.;.228 

Rnst Out of Steel. To Take.232 

Slioes, Waterproof. 230 

Silks, To Clean Black Dress. 234 

Sinks and Drains, To Purify.223 

Sinks, To Clean Iron.227 

Starch Polish. 232 

Stove pipes. To Clean.225 

Umbrellas, To Preserve.232 

Ventilate a Room, To.229 

Washing Fluid.232 

Waterproof Shoes.230 

Windows, To Wash.226 

Herring, Pickled. 33 

Hermits. 125 

Home Remedies. 187 

Antidotes for Poisons. 192 

Blackberry Cordial for Diarrhoea or Dys¬ 
entery.191 

Blackberry Syrup.191 

Bleeding at the Nose....190 

Boiis.190 

Burns and Scalds. 189 

Clioking. 190 

Cholera Morbus. 190 

Cold in the Head, For. 188 

Cold, To Prevent Taking. 188 

Croup.188 

Earache. 189 

Foreign Body in Ear.. 189. 

Foreign Body in Nostril.189 

Growing Pains Cured. 188 

Head.ache, For Sick.187 

Hemorrhages of the Lungs or Stomach.191 

Ivy Poisoning. 192 

Poultice, A Bre.ad and Milk.187 

A Hop...187 

Ringworm. 189 

Sleeplessness.191 

Sore Throat, For-.191 


PAGE 


Tetter or Ringworm, Ointment for.191 

Worms. 191 

Hominy. 87 

Ice, Apricot. 151 

Ciierries, Frozen.. i52 

Cliocolate Custard.152 

Custard, Frozen. 152 

Fruits, Frozen. 152 

Lemon.151 

Strawberries, Frozen. 152 

Strawberry. 151 

Ice Cream, Banana. 150 

Bi.sque.. 150 

Chocolate. 149 

Coffee. 150 

Fruit. 149 

Orange. 149 

Pistachio...... 150 

Poor Man’s.151 

Tutti, Frutti. 149 

Van ilia. 150 

Inexpensive Drink. 155 

Jellies. 177 

Jelly, Apple. 177 

Cider. 177 

Cranberry. 178 

Lemon. 178 

Orange. 178 

Plum. 178 

Jelly Roll Cake.117 

Jolinnie Cake. 96 

Jumbles. 125 

Jumbles, Cocoanut. 125 

Kidneys. Stewed. 50 

Itidney, (Terrapin Style)... 50 

Kisses. 118 

Kisses, Sliellbark. 118 

Kitchen Utensils. 221 

Koumiss, or Miik Beer.156 

Lamb, Pressed. 61 

Roast. 53 

Stewed with Peas. 53 

With Asparagus Tops. 54 

Laplanders. 98 

Laundry Recipes, Alum in Starcli. 193 

Blankets, To Wash. 195 

Blueing. 193 

Flannels, To Wash.194 

Grease from Cloth, To Extract. 195 

Iron from Sticking, To Prevent the.193 

Iron Rust, To Take Out. 196 

■ J.avelle Water for Taking out Stains.194 

Machine Oil, To Take out. 196 

Mildew, To Take out.196 

Paint, To Take out. 196 

Ribbons and Ties, To Wash Soiled.195 

Scorch, To Take out.196 






















































































































240 


INDEX, 


PAGE 


Starch, To Prevent Lumps In.193 

Velvet, To Clean.19G 

To Itestore. 195 

Yellowed Linen.196 

L(‘inon Syrup.156 

Lima Beans. 76 

Lima Beans (dried). 76 

Liver and Bacon. 51 

Lobster Croquettes. 37 

Lobsters, To Boil and Open. 87 

Macaroni, with Cheese. 87 

With Tomato Sauce. 87 

Marketing .203 

Mayonnaise Fish. 34 

Meat Accompaniments. 62 

Mixture for Cake. 117 

Mushrooms. 82 

Canned. 83 

Stewed. 82 

Mutton, Irish Stew of.. 54 

Kagout of. 54 

Scalloped. 54 

Stewed. 54 

To Select. 63 

Noodles. 21 

Nougat.186 

Oatmeal Gruel.166 

Omelet, Asparagus. 76 

Bread. 91 

Clieese. 92 

French. 92 

Ham. Tongue, Chicken or Jelly. 91 

Plain. 91 

Rice. 91 

Spanish. 92 

Onion Gruel. 165 

Onion Soup. 30 

Fried.. 83 

Pickled. 180 

Stewed . 83 

Oysters, Broiled. 35 

Fried. 36 

Fritter. 36 

Macaroni. 36 

Soup. 25 

Patties. 36 

Served on Ice. 35 

Scalloped. 36 

Stewed. 35 

Parker House Rolls. 95 

Parsnips, with Cream Sauce. 84 

Pastry, Ramakins. 163 

Peaches, Canned. 173 

Peaches, Spiced.176 

Pears, Canned. 174 

Peas, Green. 84 

Piccalilli No. 1.180 


PAGE 

Piccalilli No. 2. 180 

Pickled Cabbage. 182 

Cherries. 180 

Gherkins. 179 

Onions. 180 

Walnuts. 181 

Pie, Apple. 104 

Apple Custard No. 1. 105 

Apple Custard No. 2. 105 

Apricot. 105 

Cheese Cake.107 

Cherry.105 

Chocolate. 105 

Chocolate Custard. 106 

Cocoanut Custard.106 

Cranberry. 106 

Cranberry Tart. 106 

Cream. 106 

Cream Peach. 108 

Currant.107 

Custard. 108 

Gooseberry. 110 

Lemon. 107 

Lemon Custard. 107 

Mai boro. 109 

Mince Meat. 110 

Mock Mince Meat.110 

Molasses. 109 

Peach (Dried) Florendines. 108 

Pie Plant. 109 

Pumpkin. 108 

Rice Custard. 109 

Shoo fly. 109 

Sweet Potato. 109 

Pie Crust. 104 

Pigeons or Squabs Broiled. 44 

Pigeons Roasted. 44 

Pig's Feet Soused. 58 

Pig’s Head Cheese. 59 

Pine Apple, Preserved.173 

Plums, Canned. 174 

Pompton Puffs. 101 

Pork Chops. 58 

Chops and Fried Apples. 62 

Roast Leg and Slioulder. 58 

Ro.ast Loin of.;. 58 

To Cure. 60 

Pork and Beans. 77 

Potatoes, Boiled. 84 

Croquettes. 85 

Scalloped. 85 

Potato Soup. 26 

Potpie Crust. 110 

Poultry, To Clean. 39 

To Kill. 39 

To Select. 39 

Pound Cake. 114 

Prepared Flour. 166 

Preserves, Cherry.172 

Citron. 172 

Crabapple.172 

























































































































IXDEX 


241 


PAGE 


Preserves, Pine.apple. 

Quinces. 

Tomatoes (Green). 

Tomatoes. 

Watermelon. 

Puddings Cold, Bread and Butter. 

Bread. Sugarless.. 

Bird’s Nest.. 

Clieriy.. 

Chocolate. 

Cottage... 

Dandy. 

Dried Currant. 

Orange. 

Plum. 

Plum, without Eggs. 

Rice. 

Sponge. 

Tapioca. 

Willow Glen. 

Hot, Apple Roley P(}ley. 

Batter, Boiled. 

Birds’ Nest. 

Bread. 

Fruit. 

Hasty... 

Lemon, Baked. 

Marlboro. 

Peach Cobbler. 

Peach (Dried). 

Peach. Pear and Apple 

Popovers. 

Raisin. 

Rhubarb. 

Pumpkin Pie. 

Quail on Toast. 

(Quince Honey. 

Quinces, Preserved. 

Rabbit, Broiled. 

Fried. 

Rarebit, scotch. 

Welsh . 

Raspberries Canned. 

Raspberry Vinegar.. 

Rolls. Cinnamon. 

Vienna... 


Rusk. 

Salad Dressing, Cold Slaw..., 
Mayonnaise. 
Plain French 

Salads. 

Asparagus.. 

Cabbage and Celery... 

Cauliflower. 

Celery. 

Chicken.. 

Crab. 

Cucumber. 


Lettuce. 

Lobster. 

Oyster Crab. 

Oyster. 

Potato. 

Red Vegetable. 

Salmon. 

Sardine, No. 1. 

Sardine, No. 2. 

Sweet Potato. 

Tomato. 

Veal. 

Watercress. 

Sally Lunn, No. 1. 

Sally Lunn, No. 2. 

Salmon Coquettes. 

Soup. 

With Caper Sauce. 

Salsify Cakes.. 

Sauce for Pancakes. 

Sauces and Dressings, Meat and Fish 
Brown. 


173 

173 

172 

176 

172 
135 
140 

135 
140 

133 
139 

134 
139 

138 

139 
139 
139 
110 

136 
134 

147 
146 

146 

145 
116 

148 

147 

146 

148 
148 

146 

147 
147 
108 

45 

175 

171 

45 

45 

162 

161 

173 
155 

99 

99 

99 

70 

69 

70 

69 

71 
74 
71 

70 

71 
73 

73 
71 

74 

71 
73 

72 
72 
70 

70 
72 

72 

73 I 

73 I 

74 
72 

71 
98 
98 

32 

33 
33 
84 

101 



Sauces and Dressings, Caper. 

Celery. 

Cranberry 
Cream- 


Sauces, Pudding..., 
Caramel... 

Cream.. 

Dominion... 

Fruit. 

Gooseberry 
Hard. 


Currant Jelly.. 

Curry. 

Drawn Butter., 

Egg. 

Fish. 


Flour, Browned.... 

Horse-radish. 

Lobster. 

Mint. 

Mushroom. 

Mustard, Prepared 

Olive. 

Onion. 


Oysters. 

Parsley. 

Shad Roe. 

White. 

Tomato. 


Jelly . 

Lemon Cream, Hot 

Lemon. . 

Maple. 

Orange Cream, Hot 

Peach. 

Plain. 

Plum Pudding. 

Rosemont. 

Sweet. 

Temperance Foam. 

Vanilla. 

Vinegar.. 

Whipped Cream.... 

Sauerkraut. 

Sausages breaded. 

Sausage Fried. 

Scalloped Fish. 

Scotch Rarebit. 

Shad, Baked. 

Broiled No. 1. 

Broiled No. 2. 

Roe. 

Shellbark Kisses. 

Sherbet, Berry. 

Cherry. 

Lemon. 

Pineapple. 

Raspberry. 

Shirley Sauce. 

Shrimps, Fried. 

Slip. 

Smelts, Fried. 

Soups.... 

Beef Tea. 

Beet. 

Bouillon. 

Carrot. 

Chicken Cream. 

Clam No. 1. 

Clam No. 2. 

Clear Vegetable. 

Consommfe. 

Corn. 

Crab.. 

Cream of Asparagus. 

Cream of Celery. 

tlreain of Pea.. 

Cream of Potato. 

Cream of Salsify.. 

Curry. 

Fiench. 

Giblet... 


PAGE 
.. 67 
.. 67 
.. 68 

.. 64 
.. 65 
.. 66 
.. 64 
.. 6t 
.. Ii6 
.. 64 
.. 66 
.. 67 
.. 64 
.. 65 
.. 67 
.. 67 
.. 65 
. 65 

.. 67 
,. 66 
.. 65 
, 66 
.. 141 
. 142 
.. 144 
. 143 
. 144 
.. 143 
.. 142 
.. 144 
,. 142 
,. 141 
. 143 
,. 142 
,. 143 
.. 141 
,. 143 
.. 144 
,. 141 
.. 144 
,. 142 
,. 144 
.. 142 
,. 79 
,. 60 
,. 60 
,. 31 
. 162 
,. 32 
,. 32 
.. 32 
,. 32 
.. 118 
.. 156 
,. 1.51 
,. 151 
.. 152 
.. 152 
.. 180 
.. 37 
,. 162 
.. 34 
.. 20 
.. 168 
,, 29 
.. 22 
.. 24 
.. 27 
.. 23 
.. 23 
.. 22 
.. 22 
.. 23 
.. 28 
.. 26 
.. 25 
.. 26 
.. 26 
.. 28 
.. 29 
. 28 
.. 28 










































































































































































242 


INDEX, 


PAGE 


Soups,Onion. 30 

Ox-tail. . 25 

Oyster. 28 

Pea, Green . 26 I 

Pliiladelpliia Pepper Pot. 25 I 

Plain Econoinical. 72 

Portable. 25 

Pot ail Feu. 30 

Salmon. 30 

Sal.sity. 28 

Southern Gumbo. 28 

Spaghetti. 24 

Spring Vegetable. 23 

Tomato, with Millc. 27 

Tomato, witiiout Meat. 26 

Turtle, Green. 27 

Turtle, from Weans. 24 

Veal. 24 

Soup Stock. 21 

Sparerib Potpie. 62 

Sponge Cakes. 114 

Siinirrels. 45 

Strawberries. 152 

Strawberries, Canned. 174 

Strawberry Shortcake. 119 

Strawberry Syrnp. 156 

String Beans. 76 

String Beans, Saute. 77 

Succotasli. 81 

Suet Paste. 104 

Sweetbreads. 57 

Sweetbreads au Jus. 57 

Sweetbreads, Fried. 67 

Table Etiquette. 213 

Table Setting. 210 

Tea. 154 

Tea, Iced. 154 

Time Table for Housekeepers.216 

Toad in Hole . 50 

To Crystallize Fruit..177 

Toilet Recipes. 197 

Bad Breath. 201 

Balm of BeautV. 199 

Bath, The.. 197 

Bay Rum . 198 

Brushes. To Clean.202 

Camphor Ice. 199 

Castor Oil for Shoes. 202 

Chilblains. 201 

Cold Cream, To Make. 199 

Corns, A Positive Cure for. 201 

Corns, Soft. 201 

Ear, The. 200 

Face, The. 200 

Feet, The. 201 

Flesh Worms. 200 

Freckles. To Remove. 200 

Gloves, To Clean... 202 

Hair Lotion.193 


PAGE 

Hair, The Care of the. 197 

Hair Wash. 198 

Hands, Tlie Care of the. 198 

Mails, Ingrowing. 201 

Oatmeal Wash. 199 

Skin Nice, To Keep the. 200 

Sponge, To Cleanse a. 202 

Teeth, The. 199. 

Tomato Catsup. .. 182 

Catsup (cold). 182 

Chow Chow. 179 

(Green) Pickle. 179 

Sauce. 176 

Soup. 27 

Tomatoes, Baked. 86 

a la Cream. 86 

Curried. 85 

Fried. 86 

(Green) Preserved. 172 

Preserved. 176 

Raw.. 86 

Scalloped. 86 

Tongue, Boiled. 61 

Tripe. 53 

Tripe, Soused. 53 

Turbot, Baked. 3.) 

Turkey, Fried. 46 

Roast.-. 43 

Scallop. 43 

Turnips, Boiled. 87 

With Cream Sauce. 87 

Uten-slls, Kitchen. 221 

Veal Croquettes. 56 

Cutlets, Breaded. 56 

Fricasseed. 65 

Loaf. 56 

Potpie. 56 

Roast, Fillet. 55 

Roast Loin of. 65 

Soup. 24 

Venison, Roast Haunch of. 61 

Steak. 61 

Vienna Rolls. 99 

Vinegar, Raspberry. 155 

Waffles, Quick. 1(X) 

Tea..’. 99 

Walnut Catsup.^. 181 

Walnuts, Pickled. 181 

Water Melon. Preserved. 172 

Weights and Measures. 218 

Welsh Rarebit. 161 

White Fish. Broiled. 34 

White Puddings. 52 

Yeast, Hop. 93 

Potato. 93 

Yorkshire Pudding. 47 







































































































































































































































































/yu< i/1 /d • '^■U ^jt'^'^'^' 


A 


Bills 


9 9 OF 9 9 




Fare 


FOR 



All Seasons or» Year 



♦ ..INCLUDING*.. 


Thanksgiving and Christmas Dinners 


.••BY «*. 

Marion Harland 

> 


“We may live without poetry, music and art; 

We may live without conscience, and live without heart; 

We may live without friends; we may live without books; 

But civilized man cannot live without cooks. 

He may live without books—what is knowledge but grieving? 
He may live without hope—what is hope but deceiving? 

He may live without love—what is passion but pining ? 

But where is the man that can live without dining?” 











•>• • /• ■ ' . 








Introductory TO Menus. 

I N the preparation of this series of bill-of-fare for family use I 
have sought to accomplish three things : 

First and chiefly—To be practical. 

Secondly—To express my meaning clearly and fully. 
Thirdly—To adapt menu and recipes to the service of people of 
moderate means. 

“ How do you make your delicious chicken salad ? ” asked one 
housekeeper of another, in the day when the dish was comparatively 
new. 

“ Oh, I put in all the good things I can think of, and when it 
tastes just right, I stop,” was the satisfactory reply. 

Too many recipes, furnished by practical cooks, and printed for 
the use of the inexperienced, are constructed on this principle, and 
presuppose skill and judgment in the tyro. Almost as serious is 
the blunder of yielding to the temptation to write out showy lists 
of dishes as model meals, for the reader whose income is not above 
the average of that of the young merchant, or professional man. 
The true cook has, in her modest sphere, such pleasure in recipe¬ 
making as the musician or poet has in composition. All three fail 
of popularity when they discourage, instead of animating those they 
would instruct. The teacher’s province is not to display his own 
proficiency, but to develop the pupil’s powers. 





246 


INTRODUCTORY. 


Tuition that falls short of this end is failure. 

The housewife who has a fixed and small allowance for market* 
ing, reads in the Home Corner of her family newspaper a breakfast 
menu that calls for a dish of meat, one of fish, and another of eggs ; 
for two kinds of hot bread; for oatmeal porridge; potatoes, fruit, 
coffee, and milled chocolate—and, with a sinking heart, she turns 
elsewhere for help in her attempt to vary the monotony of the first, 
and most trying meal of the day. Recipes and cook-books are not 
prepared for millionaires’ wives. Our prudent manager knows as 
well as does her would-be mentor, that few families, even among 
her wealthy neighbors, sit down daily to breakfast-tables spread as 
lavishly as the imaginary board above sketched. To discourage¬ 
ment is added contempt for the printed guide that would assert the 
contrary to be the rule. 

A clever little woman who has a positive genius for cookery, 
threw up her hands tragically when I recommended as easily-made 
and cheap the oyster-bisque, directions for which will be found 
hereafter. 

“ I have a recipe for oyster-bisque, thank you! It calls for 
sixteen ingredients. I counted them. One of them is a quart of 
cream. I could not put that soup into my tureen for less than $1.50, 
not computing time and labor. I do not believe in fifty-cent dinners 
for six people, but "we can’t afford five-dollar feasts for every day.” 

A novice brought to me once, an article clipped from a favorite 
weekly, in which minute instructions were given, dialogically, for 
'the mannfacture of meat dumplings. The tale—as a tale—hung 
well together. But the meat never went into the pastry. Why 
and how they were kept apart was a worse quandary than the 
King’s enigma as to how the apple got into his dumpling. 

With this prefatory, and I trust, not tedious laying of the cloth, 
we will proceed to business. 



Spring Bills of Fare. 

No. I. 

BREAKFAST. 

Coarse Hominy. 

Potato Rolls. Fried Pigs’ Feet, Breaded. 

Buttered Toast Cold Bread. 

Fruit. 

Tea. ' Coffee. 


Coarse HomNY. 

This is otherwise known as cracked corn. Wash it well and 
set it to soak over night. In the morning, drain and cook soft in 
boiling water, salted. Hat with sugar and cream, or cream only. 


Potato Rolls. 

One cup of potato, mashed or whipped, until smooth and light, 
with two tablespoonfuls of butter and two cups of lukewarm milk; 
one tablespoonful of sugar; one scant cup of flour ; one-half yeast 
cake—dissolved in warm water; one teaspoonful of salt—an even 
one; mix these together, using but half the flour over night, and 

-- 247 













248 


SPRING BILLS OF FARE. 


leave tliem'to rise. Early in tlie morning, work in tke rest of tke 
flour, knead thoroughly and let it rise for an hour and a half; mold 
into small rolls after a second brisk, hard kneading, set in a pan 
and leave in a warm place for half an hour before baking. Send 
hot to the table. 


Fried Pigs’ Feet, Breaded. 

Buy the pigs’ feet ready pickled from your butcher. If they 
have only been kept in brine, soak three hours and boil until 
tender. While hot, cover with boiling vinegar, in which you have 
put a tablespoonful of sugar and half a dozen whole black pepper¬ 
corns for each cupful of vinegar. Do this the day before you cook 
them for breakfast. Before frying, wipe each piece well, roll in 
beaten egg, then in cracker crumbs, and cook in plenty of cleared 
dripping or lard. Drain off the fat, and send to the table hot. 


Buttered Toast. 

Slice the bread nearly an inch thick, pare off the crust, and 
toast quickly over a clear fire, buttering each piece lightly as you 
take it from the toaster. Lay in a hot dish until all are done. As 
soon as the last slice comes from the fire, send all to the tabla 
Should a corner scorch, scrape before you butter it. The whole 
surface should be of a light yellow bro'wn. 


LUNCHEON. 

Roe Omelette, 

Steamed Brown Bread. Stewed Potatoes, 

Crackers and Cheese. 

Cake and Marmalade. Chocolate. 





SPRING BILLS OF FARE. 
Roe Omelette. 


249 


Boil tlie roe of tlie shad you are to bake for dinner in hot water, 
with a little salt, for twenty minutes. Take it out and plunge into 
ice-cold water until cold and firm. Wipe, and break into a 
granulated mass, removing all the skin and strings. Mix this with 
a tablespoonful of butter, a tablespoonful of minced parsley, and 
season cantiously with salt and cayenne pepper. Have ready in a 
saucepan half a cupful of drawn butter. Beat the roe into it, and 
set in boiling water while you make an omelette of six eggs 
whipped light, whites and yolks together. Add a little salt, pour 
the eggs into a frying-pan where a tablespoon fill of butter is 
simmering; shake steadily until the omelette thickens, spread the 
roe mixture on half of it, double the other part over it, and turn 
out dexterously on a hot dish. Garnish with parsley. 


Steamed Brown Bread. 

One cup of rye meal (not flour); one cup of Indian meal; half 
a cup of Graham flour; one cup of milk; half a cup of molasses, 
(syrup will not do) ; one even teaspoonful of salt, and the same of 
soda. Sift flour, meal, salt and soda twice together to mix all well. 
Add the molasses to the milk, and work into the flour; knead for 
five minutes, turn into a greased mold and steam for' three hours. 
^Bat hot; but it is also good when cold. 


Stewed Potatoes. 

Peel and cut in small square bits, dropping these in cold water as 
you go on. Cook tender in boiling, salted water. Turn off half of this 
when they are nearly done, and replace with a like quantity of hot 




250 


SPRING BILLS OF FARE. 


milk In whicli Has been dissolved a tablespoonful of butter cut up 
in flour. Simmer three or four minutes, pepper, salt, and stir in a 
teaspoonful of finely cut parsley. Boil up and dish. 

Chocolate. 

Six tablespoonfuls of chocolate wet to a paste with cold water. 
One quart of milk. Heat the milk in a farina kettle, stir in the 
chocolate paste and boil five minutes. Draw the kettle to the front 
of the range, and with a clean Dover egg-beater, whip the hot 
chocolate one minute before pouring into the pot in which it is to 
go to the table. Sweeten in the cups. 


DINNER. 

Puree Maigre. 

Baked Shad and Mashed Potatoes. 

Beefsteak with Sherry Sauce. Spinach an natureL 

•Suet and Sago Pudding, 

Neapolitan Sauce. 

Fruit. Coffee. 


Puree Maigre. 

One turnip ; one carrot; half an onion ; one tablespoonful of 
chopped cabbage ; half a can of tomatoes ; half a cup of raw rice; 
stalk of celery, chopped ; three tablespoonfuls of butter cut up in 
two of prepared flour; two tablespoonfuls of chopped parsley; 
one quart of cold water ; pepper and salt to taste; one 'teaspoonful 
of sugar; one cup of milk. 

Pare and grate turnip and carrot. Peel, and slice the onion, and 
parboil it with the cabbage for twenty minutes, throwing the 





SPRING BILLS OF FARE. 


251 


Ivater away. Soak the rice for two hours. Put all the vegetables 
except the tomatoes, with the rice and cold water, into the soup 
kettle ; cover and stew gently for an hour after the boil is reached, 
Add the tomatoes, simmer for half an hour, and run through a 
colander. Return to the fire, stir to a boil, add the floured butter, 
boil up a little faster and stir in the milk, scalding hot. Season 
and pour out. Be careful not to let the puree “ catch ” in cooking. 
(Put a tiny bit of soda in the milk.) 


Baked Shad. 

Wash and wipe a fine roe-shad, inside and out. Have ready a 
forcemeat of crumbs, a very little minced fat salt pork, a teaspoonful 
of butter, and one of minced parsley, seasoned with salt and pepper. 
Sew this up in the fish, lay the latter in a dripping pan, pour over it 
a cup of boiling water, and bake for one hour, at least, covered. 
Baste five times with butter-and-water, while baking. Transfer the 
shad to a hot-water dish; make the gravy by stirring into the 
liquor left in the pan the juice of a lemon, a tablespoonful of 
browned flour wet up with cold water, a little salt and pepper. 
Boil up sharply, and send to the table in a gravy-boat. Garnish 
the shad with slices of lemon, on each of which is laid a little finely- 
bruised parsley. Send mashed potato around with it. 

I 


Beefsteak with Sherry Sauce. \ 

Broil the steak in the usual way, lay it within the chafing dish, 
and cover it with the sauce, after which put on the top of the dish 
and let the steak stand five minutes before it is served. 




252 


SPRING BILLS OF FARE. 
Sauce. 


One glass of sherry; juice of half a lemon ; one tablespoonful of 
catsup; two tablespoonfuls of butter cut up in one teaspoonful of 
browmed flour; half a teaspoonful of salt; a quarter-teaspoonful of 
pepper. Heat butter, catsup and lemon juice in a saucepan, add 
seasoning and wine, boil up quickly, and pour upon the steak. 


Spinach au nahirel . 

Wash, pick off the leaves, rejecting the stems, and put over the 
fire in just enough boiling, salted water to cover it well. Cook fast 
for tw'enty minutes, turn into a hot colander, and let it drain into a 
vessel set on the range until all the water has run off. Stir 
into it quickly a tablespoonful of butter, a little salt and pepper, 
press firmly to get the shape of the colander on the under side of 
the mass, and invert upon a hot platter. Lay hard boiled eggs 
sliced about the base. Serv'e very hot. 


Suet and Sago Pudding. 

Four tablespoonfuls of sago, soaked for four hours in cold water 
enough to cover it; a generous half cup of powdeied suet; one cup 
of fine dried crumbs; one cup of milk and a tiny bit of soda; one 
* cup of sugar; four eggs ; one teaspoonful of corn-starch wet with 
milk; one even cup of Sultana raisins; one even teaspoonful of 
salt. 

When the sago has soaked for the required time, stir it into 
the heated milk, and bring almost to a boil before adding the 
required crumbs. Pour this on the beaten eggs and s^ugar, beat 
one minute, and add suet, sago, corn-starch and salt. Butter a 




SPRING BILLS OF FARE. 


253 


straiglit-sided mold, and strew with raisins carefully washed, dried 
and rolled in flour. Put in the batter carefully, a little at a time, 
not to wash the raisins to the top. Steam two hours. Dip in cold 
water and turn out on a hot platter. 


Neapolitan Sauce. 

Two cups of powdered sugar; two tablespoonfuls of butter; two 
tablespoonfuls of red currant jelly; juice of half a lemon. 

Warm the butter slightly, and stir with the sugar to a cream. 
Divide into two parts, whip the lemon juice into one, the jelly into 
the other. Wet a bowl and fill with alternate strata of white and 
pink sauce. Let it cool on the ice, and when hard pass a knife 
close to the sides of the bowl to loosen it. Send to table on a cold 
salver. 


No. 2. 

BREAKFAST. 

Wheat Germ Meal Porridge. Ragout of Liver. 

Egg Biscuit. Watercresses. 

Strawberries. Tea. Coffee. 


Wheat Germ Meal Porridge. 

This excellent breakfast cereal is particularly good when boiled 
in milk-and-water in equal quantities. Wet up a cupful of the 
germ meal ” in cold water to a thick mush, thin to gruel-like 
consistency with hot milk, and cook fifteen minutes in a farina 
kettle, after the water in the outer vessel reaches a boil._ Salt to 
taste and eat with cream. 





254 


SPRING BILLS OF FARE. 


Ragout of Liver. 

Heat three or four spoonfuls of nice dripping in a frying-pan, add 
an onion, sliced, a tablespoonful of chopped parsley, and thrice as 
much minced breakfast-bacon; when all are hissing hot, lay in the 
liver cut in pieces as long and wide as your middle finger and fry 
brown, turning often ; take out the liver and keep warm in a 
covered hot water dish ; strain the gravy, rinse out the frying-pan, 
and return to the fire with the gravy, and an even tablespoonful of 
butter worked up well in two of browned flour. Stir until you 
have a smooth, brown roux; thin gradually with half a cupful of 
boiling water and the juice of half a lemon; add a teaspoonful of 
minced pickle and a scant half teaspoonful of curry powder wet 
with cold water. Boil sharply, pour over the liver, put fresh boiling 
water in the pan under the dish, and let all stand closely covered 
for ten minutes before serving. 

Egg Biscuit. 

Two cups of warm milk; two eggs ; two heaping tablespoonfuls 
of butter; half a cake of compressed yeast, dissolved in warm 
water; one quart of sifted flour; one teaspoonful of salt. 

Mix with the butter (melted, but not hot) the yeast, salt and 
three cups of flour together over night, and set in a covered bowl to 
rise. Early in the morning, add the beaten eggs and the rest of the 
flour, and set for a second rising of an hour, or longer. When 
light, roll into a sheet almost an inch thick, cut into round cakes, 
and lay in a floured baking pan. At the end of half an hour, bake 
in a good oven. They are delicious, cold or hot. 

Watercresses. 

Wash well, pick off decayed leaves, and leave in ice-water until 
you are ready to eat them. They should then be shaken free of 




SPRING BILLS OF FARE. 


255 

wet, and piled liglitly in a glass disF. Eat witli salt. They are a 
piquant appetizer on sultry mornings, and very wHolesome. 


Strawberries. 

Do not ruin the flavor by washing them, nor wither them and 
sap their sweetness by laying them in sugar. “ Cap ” with cool, 
light fingers, heap in a bowl, and sprinkle sugar on them after they 
are served in the saucers to waiting eaters expectant. The larger 
varieties of strawberries are best served with caps and stems on. 
The eater uses the latter as handles, and dips the berries into dry 
sugar, one by one. This is the prettiest way of eating breakfast 
strawberries. 


LUNCHEON. 


Clam Scallops. Deviled Tongue, 

Stewed Potatoes. 

Radishes. Crackers and Cheese. Tea and Cake, 


Clam Scallops. 

Chop 50 clams fine, and drain off through a colander all the 
liquor that will come away. Mix this in a bowl with a cupful of 
crushed crackers, half a cupful of milk, two beaten eggs, a table- 
spoonful of melted butter, half a teaspoonful of salt, a pineh of mace 
and the same of cayenne pepper. Beat into this the chopped clams, 
and fill with the mixture, clam shells, or the silver or stone-china 
shell-shaped dishes sold for this purpose. Bake to a light brown 
in a quiek oven, and serve in the shells. Send around sliced 
lemon with them. 





256 


SPRING BILLS OF FARE. 
Deviled Tongue. 


Slice a cold boiled tongue (fresb or smoked) and fry tbe slices 
quickly in nice dripping. If you have none, use butter. Chop a 
little onion fine and stir in before the tongue is fried. Take up the 
slices, arrange neatly, overlapping one another, in a hot-water dish. 
Strain the fat, return to the fire, stir in a teaspoonfnl of browned 
flour, half a teaspoonful of Worcestershire sauce, a tablespoonful 
of vinegar, a quarter of a teaspoonful of mustard, a pinch of 
cayenne, and half a cupful of boiling water. Stir, and boil for 
one minute, and pour over the tongue. 


Radishes. 

Cut down the tops to within an inch of the roots. Wash, 
scrape off the fibers, and arrange tastefully on a dish with bits of 
ice between them. 

DINNER. 

Browned Potato Soup. 

Shad Baked with Wine Sauce. Larded Leg of Mutton. 

Green Peas. 

Stewed Macaroni. Strawberry Shortcake. 

Coffee. 

Brown Potato Soup. 

A dozen potatoes of fair size; half an onion, sliced; two quarts 
of boiling water; two tablespoonfuls of chopped parsley; two eggs, 
beaten light; half a cup of milk; pepper, salt and cleared dripping 
for frying; a tablespoonful of butter; heat the dripping in a round- 





SPRING BILLS 01^ PARE. 


257 


bottomed saucepan and fry the potatoes (peeled carefully so as to 
leave all the starch in them, then left in cold water for half an hour) 
and onion to a fine brown ; drain, drop them in the boiling water, 
and cook soft. Rub through the colander back into the kettle with 
the water in which they were boiled ; add the parsley, stir to a bub¬ 
bling boil, and season with pepper and salt. Heat the milk in 
another saucepan, melt the butter in it, add the eggs, stir one 
minute; take the soup-kettle from the fire, pour in the milk and 
eggs, and serve at once. If the potatoes do not thicken the water 
to a puree, roll the butter in a tablespoonful of flour and stir directly 
into the soup kettle instead of into the milk. 


Shad Baked with Wine Sauce. 

% 

Clean, without splitting the fish, leaving on the head and tail. 
Lay in a dripping pan, pour a small cupful of boiling water over it, 
invert another dripping pan upon the lower, and bake one hour, 
basting six times with butter and water from the dripping pan. 
Transfer the fish to a hot platter; strain the gravy into a saucepan ; 
thicken with a heaping teaspoonful of browned flour ; season with 
salt and pepper, and add at the last a glass of brown sherry. Pour 
over the fish, and send to table covered. 


Larded Leg of Mutton. 

Cut half-inch wide strips of fat salt pork into lengths of four 
inches. With a narrow-bladed knife, make horizontal incisions in 
the meat to the bone, and, where this does not oppose the blade^ 
clear through the joint. Roll these “ lardoons ” in a mixture of 
pepper, mace and vinegar, and insert in the holes made by the knife. 
If you have a larding needle, the task is easier. Set the meat in a 




258 


SPRING BILLS OF FARE. 


dripping pan, dash a cupful of boiling water over it, and roast ten 
minutes for each pound, basting often. Ten minutes before taking 
it up, rub over with a mixture of a teaspoonful of butter and two 
tablespoonfuls of tart jelly. Strain the gravy, pour off the fat, 
and thicken what is left with browned flour, season with salt and 
pepper, boil up, and serve in a boat. 


Green Peas. 

Boil the pods fifteen minutes in slightly salted water; strain 
them out, drop in the peas, and cook tender, but not until they 
break. Drain dry; stir in salt, pepper, and a good lump of butter. 
Serve hot. 


Stewed Macaroni. 

Half a pound of “ pipe ” or “ straw ” macaroni; one cup of 
milk ; one teaspoonful of minced onion; one tablespoonful of but¬ 
ter ; half a cupful of cheese; pepper and salt to taste, and a bit of 
soda in the milk; break the macaroni into short pieces, and cook 
about twenty minutes in boiling water, salted. Meanwhile, heat 
the milk (dropping in a tiny pinch of soda), with the onion to the 
scalding point. Strain out the onion, drain the water from the 
macaroni, and put the milk into a sauce-pan. Stir in the butter, 
cheese, pepper and salt, finally, the macaroni. Cook three minutes, 
and turn into a deep dish. 


Strawberry Shortcake. 

One cup of powdered sugar; one tablespoonful of butter; three 
eggs ; one rounded cup of prepared flour; two tablespoonfuls of 
cream; one generous quart of berries. 





SPRING OF FARE. 


259 


Rub tbe butter and sugar to a cream; whip in the beaten yolks, 
the cream, the whites, at last, the flour. Bake in three jelly cake 
tins and let the cakes get cold. Cut the berries into halves, and lay 
between them, sprinkling the strata with sugar. Sift sugar on the 
topmost layer. Slice and eat with cream. 


Brewis. 

Cold Bread. 

Fruit 


No. 3. 

BREAKFAST. 

Commeal Dodgers. 
Deviled Beef in Batter. 

Browned Potatoes. 
Tea.. Coffee. 


Brewis. 

One even cup of dried bread crumbs ; a pint of milk; a quarter- 
teaspoonful of salt; two tablespoonfuls of butter. 

Save crusts and broken slices from day to day. When you go 
to bed, the night before you wish to make brewis, spread these bits 
in a dripping-pan and set in the cooling oven to dry. ^ Take them 
out in the morning, and crush with the rolling pin into rather 
coarse crumbs. Heat the milk, salt it, and when it boils, stir in 
the crumbs gradually until you have granulated mush. It should 
not get stiff. Now, put in the butter, stir and beat until hot, and 
serve in an open dish. Eat with sugar and cream. 

CoRNMEAL Dodgers. 

One quart of Indian meal; one quart of boiling milk; two 
tablespoonfuls of sugar; half a ^east cake, dissolved in warm water; 





26o 


SPRING BILLS OF FARE. 


one tablespoonful of lard and tbe same of butter; one even 
teaspoonfiil of salt. 

Scald the meal with the milk, stir in the sugar and shortening, 
and, when it is almost cold, beat in the yeast. Let it rise all night. 
Beat up again one hour before breakfast, and set it for a second 
rising. Heat, a dripping pan, grease well, and drop the stiff batter 
on it by the spoonful. Let these be an inch or two apart, that they 
may not run into one another, and shut up in a quick oven to bake. 
They should be rough on top, and higher in the middle than at 
the sides. If the batter runs, add a very little flour. It must be 
stiff enough to stand in a heap. Hat very hot. 


Deviled Beef in Batter. 

Cut slices of underdone roast beef, and lay them for an hour in 
a mixture of half a cup of vinegar, half a teaspoonful, each, of salt 
and made mustard. Turn them over and over, several times, to 
absorb the dressing. Lay on a clean cloth, press with another to 
take up the liquid, and dip in a batter made in the proportion of one 
egg, half a cup of milk and two tablespoonfuls of prepared flour, with 
a little salt. Fry in dripping or lard, drain off the grease, and serve. 


Browned Potatoes. 

Boil in their skins, dry off and peel, set in a baking pan in the 
oven, and as they heat, butter three times at intervals of five 
minutes to glaze them. ■ 

^ LUNCHEON. 

Scalloped Cod, Halibut or Salmon. 

Hashed Potatoes, Browned. 

Cold Bread. Butter. Pickles. 

Crackers and Cheese. Lady Cake. Tea. 





SPRING BILLS OF FARE. 


261 


Scalloped Cod, Halibut or Salmon. 

Two pounds of cold boiled fisb; two cups of milk ; one even 
cup of bread crumbs ; two tablespoonfuls of prepared flour; pepper 
and salt to taste; one tablespoonful of finely minced parsley ; 
two eggs. 

Pick the fish fine with a fork, heat the salted milk in a saucepan, 

t 

rub the flour and butter together, stir into the milk, with pepper 
and parsley, and pour this on the beaten eggs. Strew the bottom 
of a baking dish with crumbs, put in a layer of sauce, then one of 
fish, another of sauce, and so on until the ingredients are used up. 
Cover with the rest of the crumbs and bake, covered, until it bubbles 
all over, then brown. 


Hashed Potatoes, Browned. 

Pare and cut potatoes into small dice; lay these in cold water 
for half an hour; stew tender, but not soft, in hot, salted water; turn 
this off, and cover the potatoes with a cup of hot milk, in which 
you have melted a tablespoonful of butter cut up in a teaspoonful of 
prepared flour. Turn all into a greased pudding, or pie dish, and 
brown lightly in a quick oven. 


Lady Cake. 

One and a half cups of powered sugar ; half cup of butter; two 
tablespoonfuls of milk; whites of five eggs; two even cups of 
sifted prepared flour; One teaspoonful of bitter almond flavoring. 
Rub butter and sugar to a cream, add the milk and flavoring, then 
whites and flour alternately. Bake in jelly cake tins, and when 
they are cold, divide by layers of whipped cream, sifting sugar on 
top. 




262 


SPRING BILLS OF .FARE. 

DINNER. 


Catfish Soup. 
Canned Corn Pudding. 

Russian Cream. 
Fruit. 


Larded Liver. 

Stewed Tomatoes. 
Light Cake, 

CojBfee. 


Catfish Soup. 


Three pounds of fish when they have been cleaned, skinned 
and beheaded; two cups of milk, heated, with a tiny bit of soda; 
two tablespoonfuls of prepared flour rubbed up with three of but¬ 
ter ; two beaten eggs ; two tablespoonfuls of minced parsley ; three 
cups of cold water; pepper and salt. 

Cover the fish with cold water and. stew gently until the flesh 
slips easily from the bones ; take from the fire, pick out and throw 
away the bones; chop the fish, strain the liquor in which it was 
boiled, and return all to the fire ; as it boils, stir in floured butter, 
seasoning and parsley; boil two minutes; pour the scalding milk 
from another vessel over the eggs, turn into the tureen, add the 
fish-soup and serve. Line the tureen with Boston crackers, split, 
soaked in boiling milk and well-buttered before pouring the soup 
upon them. Pass sliced lemon with it. 


Larded Liver. 

Wash a fresh calf’s liver, and soak it for an hour in cold water 
slightly salt. Wipe dry, and with a sharp knife, make perpendicu¬ 
lar incisions clear through the liver about an inch apart. Into 
these, thrust strips of fat salt pork long enough to project on both 
sides. Into the bottom of a pot or saucepan put a tablespoonful of 
minced onion, some chopped parsley or other sweet herbs, pepper, 




SPRING BILLS OF FARE. 


263 


and a half-cupful of strained tomato juice. On this lay the liver, 
sprinkle as much onion on top as there is below, cover very tightly 
and set at one side of the range, where it will not reach the boiling 
point under an hour. Gradually increase the heat, but never let it 
be strong, for two hours more, when uncover the pot for the first 
time, to test with a fork if it be tender. It should be so tender that 
the fork enters as easily as into the crumby heart of a well-baked 
loaf. Take out the liver and keep hot, while you strain the gravy, 
thicken with a great spoonful of browned flour wet in cold water, 
and when it boils, add a glass of sherry. Pour over the liver. 
Carve the latter horizontally. It is as good cold as hot. 


Canned Corn Pudding. 

Mince the corn fine. Beat up three eggs, add two tablcspoonfuls 
of sugar, the same of melted butter, an even teaspoonful of salt 
and a cupful of milk, lastly the corn. Beat hard and bake covered 
in a greased pudding dish half an hour, then uncover to brown 
delicately. 

Stewed Tomatoes. 

Cook twenty minutes, before seasoning with a tablespoonful of 
butter, an even teaspoonful of sugar, less than half as much salt, a 
dash of pepper, and the merest suspicion of minced onion. Stew 
five minutes longer, add a teaspoonful of fine crumbs, boil up and 
serve. 


Russian Cream. 

Half a package of Cooper’s gelatine, soaked four hours in water 
enough to cover it; one quart of milk; four eggs; two cups of 
sugar; a generous glass of sherry ; two teaspoonfuls of vanilla. 





264 


SPRING BILLS OF FARE. 


Scald the milk, take from the fire, and stir into it the yolks of 
the eggs beaten light with the sugar; also the gelatine. Stir all 
the time while mixing and return to the fire; boil five minutes, 
still stirring, remove to the table, add the whites beaten to a froth, 
the flavoring and wine, strain through a sieve, and pour into molds 
wet with cold water. Set in a cold place to form. It is well to 
make it the day before it is to be eaten, if you have an early din¬ 
ner ; in the early morning, if you dine in the evening. It is delf 
cious. Eat with cake. 


No. 4, 

BREAKFAST. 

Graham Porridge. Fried Tripe. 

Fried Potatoes. 

Tea. ' 


Graham Porridge. 

One cup of Graham flour; one cup of boiling water—a large 
one ; one cup of hot milk; salt to your liking. 

Wet the flour with cold w^ater, and stir into the boiling, which 
should be in a farina kettle. Salt to taste, and cook half an hour, 
stirring up from the bottom now and then. Pour in the warm milk 
a little at a time, mixing well, and cook ten minutes after it is all 
in. Serve in an open dish, and eat with cream and sugar. 


Rice Muffins. 
Coffee. 


Fried Tripe. 

Cut pickled tripe into squares as large as the palm of the 
hand; wash in two waters, and cover with boiling water. Simmer 
gently for twenty minutes, turn off the water and put in, instead, 





SPRING BILLS OF FARE. 


265 

an equal quantity of milk-and-water, cold. Bring to a boil, drain 
and wipe the tripe, rub each piece with butter and pepper, with 
salt, if needed; roll in flour or egg and crumbs, and fry in hot 
dripping. Drain off the fat and ser\^e on a heated dish. Send 
lemon and Chili sauce around with the tripe. 


Rice Muffins. 

One cup of cold boiled rice ; two cups of milk ; half a yeast cake, 
dissolved in half a cupful of warm w’ater; one full tablespoonful of 
lard, melted; one tablespoonful of sugar; one teaspoonful of salt; 
three cups of flour; bit of soda, twice the size of a pea, dissolved in 
boiling water. 

Rub the lard and sugar into the rice, and into this, the milk, 
working out the lumps. Add the yeast, and flour enough for a 
good batter. Leave it to rise five or six hours, stir in .soda and 
salt, beating hard, half fill mufiin tins, let them stand, covered, 
twenty minutes, and bake. They are richer if you add two eggs in 
the morning after the “ long rising.” Eat hot. 


Fried Potatoes. 

Pare potatoes, and slice thin, or cut into strips. Lay in cold 
water for an hour, spread on a dry towel, and, covering with 
another, gently pat them to dry off the moisture. Have ready hot 
dripping, and fry quickly to a light brown, not too many at once. 
Take up with a split spoon, and shake in a hot colander to free 
them from grease. Serve in a dish lined with a hot napkin. 
Mem.: Do not let them get warm after you take them out of the 
ice-water, before cooking them. 




266 

V 


SPRING BILLS OF FARE. 

LUNCHEON. 


Meringued Eggs. WelsL Rarebit. 

Bread and Butter. 

Prudence’s Gingerbread. Cocoa-tbeta. 

Meringued Eggs. 

• 

Whip the v^hites of the eggs very stiff. Lay great spoonfuls of 
the standing froth on a platter that will stand the oven heat. With 
the back of a tablespoon make a hollow in the middle of each heap, 
and put a raw yolk in it. Set in the oven until the meringue 
begins to color faintly, sprinkle with pepper and salt, lay a bit of 
butter on each egg, and serve in the platter in which they were 
baked. 


Welsh Rarebit. 

Six rounds of toasted bread; two beaten eggs; three large 
spoonfuls of dry grated cheese; one tablespoonful of butter; two 
tablespoonfuls of fine crumbs; one tablespoonful of cream ; one 
saltspoonful of mustard; a pinch of cayenne; a saltspoonful of 
salt. 

Work the butter, cheese, salt, pepper and cream gradually into 
a smooth paste, add the beaten eggs, the crumbs, and spread half an 
inch thick on rounds of buttered toast. If the paste is not laid on 
heavily, it will be'absorbed in cooking. Set in a quick oven until 
they begin to brown. Eat at once. 

Prudence’s Gingerbread {without eggi ). 

One cup of molasses ; one cup of sugar; one cup of buttermilk, 
or loppered milk; half a cup • of butter; one tablespoonful of 





SPRING BILLS OP FARE. 


267 


ginger; one teaspoonfiil of cinnamon, or nutmeg, or mace ; about . 
four cups of flour; one rounded teaspoonful of soda, sifted twice 
with the flour. 

Stir butter, sugar, molasses and spice together; when you have 
warmed them slightly, put in the milk, and then the flour. Beat 
until the batter is several shades lighter than when you began, and 
bake at once in small tins. j 


Cocoa-thsta. 

Heat four cups of milk in a farina kettle; stir in, when it is 
scalding hot, four tablespoonfuls of Wilbur’s cocoa-theta, and leave 
in the boiling water, covered, for flve or six minutes before pouring 
it out. This is a most delicious preparation of the chocolate family. 
Many who cannot drink cocoa as usually put up, may take this 
without harm to head or stomach. It is a pleasing accompaniment 
to gingerbread. 


DINNER. 

Com Soup {maigre). Boiled Cod with Egg Sauce. 

Baked Mutton Chops. 

Baked Spaghetti. Fried Bananas. Orange Pudding. 

Fmit. Coffee. 

I 

Corn Soup {Maigre), 

One can of com; two cups of milk; one quart of water; 
three eggs ; three tablespoonfuls of butter, rolled in as much flour; 
one tablespoonful of chopped parsley; pepper and salt to taste. 

Chop the corn fine, and put into a quart of boiling water in a 
farina kettle. Cook for an hour, rub through a colander, season 





268 


SPRING BILLS OF FARE. 


with pepper and salt, put back in tlie kettle, heat to a boil, and stii 
in the floured butter. Scald the milk in a separate vessel (dropping 
in a tiny bit of soda) pour it slowly on the beaten eggs, keeping the 
egg-beater going all the time, add to the soup; stir for one minute; 
put in the chopped parsley, and pour into the tureen. 


Boiled Cod. 

Select a firm, thick piece of fish; sew up in mosquito net and 
put over the fire in plenty of boiling, salted water. Cook one hour 
for a piece that weighs between four and five pounds. Undo the 
netting, lay the fish on a hot dish, rub all over with butter and 
lemon juice, and put three tablespoonfuls of the egg-sauce on it, the 
rest in a boat. 


Egg Sauce. 

Heat a cup of milk and water—equal quantities of both ; when it 
boils, stir in a heaping tablespoonful of butter, rubbed together with 
as much flour. Cook three minutes, and turn it out upon two eggs 
beaten light. Return to the fire ; add a tablespoonful of chopped 
parsley and a hard boiled egg minced very fine. Boil one minutr 
—no more—and pour out. 


Baked IMutton Chops. 

Trim them neatly, and let them lie in a mixture of melted 
butter, pepper, salt and lemon juice for half an hour, turning over 
and rubbing the chops faithfully with it. Arrange the meat in a 
dripping pan, and, as it heats, baste with hot water in which 
has been dissolved a little butter. Keep covered except when 
basting them. When the chops are nicely browned, remove to a 





SPRING BILLS OF FARE. 


269 

hot-water dish to keep warm. Strain the gravy left in the pan, put 
over the fire with half a cup of strained tomato juice, season, and, 
as it boils, stir in enough browned fiour to thicken it. Cook two 
minutes, and pour upon the chops when you have sprinkled them 
with tiny specks of currant jelly. Let them stand covered for 
three minutes before serving. 

Baked Spaghetti. 

“ Spaghetti ” is otherwise known as “ small ” or “ straw ” 
macaroni, and is considered more delicate, as it is certainly prettier 
than the “ large ” or “ pipe macaroni.” Break half a pound into 
even lengths, perhaps into two-inch pieces. It is easier to serve 
and eat it thus than when long coils of it drip over dish and plate. 
Cook it gently in boiling, salted water until clear and tender, but 
not broken. Twenty minutes should suffice. Drain it, and fill a 
buttered bake-dish with layers of spaghetti divided by layers of 
grated cheese and butter-bits, seasoned with salt, add a cupful of milk, 
raising the layers to let it sink to the bottom ; strain grated cheese 
thickly on the top, and bake, covered, for half an hour. Afterward 
brown on the upper grating of the oven. 


Fried Bananas. 

Pare, then slice sound, ripe bananas lengthwise, roll in flour, 
until thickly coated, and fry to a delicate brown in butter. Line a 
dish with white, soft paper, lay each slice on it as you take it up, to 
absorb the grease and send to table very hot. 


Orange Pudding. 

Three eggs ; One cup of sugar ; two tablespoonfuls of butter; 
juice of two oranges, and half the grated peel of one; j nice of a 





270 


SPRING BILLS OF FARE. 


lemon; grated peel of Half a lemon; two teaspoonfuls of com 
starch or arrowroot—the latter is the' better of the two. 

Whip butter and sugar to a cream; whip in, by degrees, orange 
and lemou-jiiice and grated peel; lastly, the yolks of the eggs, and 
the arrowroot wet with water; have ready a pie-plate lined with a 
nice paste ; fiB with the mixture and bake ; make a meringue of 
the beaten whites, and a heaping tablespoonful of powdered sugar, 
i whipping in a teaspoonful of lemon-j uice at the last; when the 
pudding is firm and begins to brown, spread this on the top and leave 
in the oven until the meringue is “ set ” and incrusted on the surface. 


No. 5. 

BREAKFAST. 

Wheaten Grits. 

Fresh Mackerel. Farina Cakes, 

Stewed Potatoes. Cold Bread. Berries. 

Tea. Coffee. 

Fresh Mackerel. 

Clean, wash, wipe inside and cut, pepper, salt and roll in Indian 
meal and fry in hot lard or good dripping; drain, and serve hot. If 
you wish a sauce for them, add to half a cup of boiling water the 
juice of a lemon, a quarter-teaspoonful of mustard and a table¬ 
spoonful of butter rolled in one of browned flour; salt to liking; 
boil up once and serve in a gravy boat. j 

Farina Cakes. 

One quart of milk; two cups of boiling water; half a cup of 
farina; three eggs; one scant cup of prepared flour; one table- 





SPRING BILLS OF FARE. 


271 

spoonful of melted lard; one teaspoonful of salt; one tablespoonful 
of molasses. Mix the farina with the boiling water, stir in salt and 
lard, beat hard, and let it stand in a cool place all night; then beat 
in the eggs, the molasses, the milk—gradually—and, lastly, the 
flour, stirring all hard; bake on a hot, greased griddle. They are 
very nice, if the batter is not too stiff. 


LUNCHEON. 

Galantine. Minced Potatoes. Cress Salad. 

Crackers and Cheese. Cake and Cocoa-theta. 


• Galantine. 

Cut from a piece of fat, fresh pork an oblong piece of skin, five 
or six inches wide, and eight or ten long. Leave a lining of fat on 
the inside. Lay in vinegar enough to cover it for four hours ; then, 
spread on a platter, and cover the fat-lining with minced meat of 
any kind and all kinds (ham holding an important plaee) veal, 
mutton, beef, liver, poultry, etc., seasoned piqnantly with pepper, 
salt, herbs, onion, a touch of spice, and a pinch of grated lemon- 
peel. Moisten with gravy, and put in a bit of fat, now and then. 
Fold up the pork-rind on all, bringing the edges together, and 
putting in a stitch or two to hold them in place. Wrap in a single 
thickness of stout cloth, sewing it closely about it, and put on to 
boil in plenty of cold water, in which is mixed half a eup of 
vinegar to each quart of water. Boil slowly five hours ; let the 
galantine get nearly cold in the water, take it out and lay under 
heavy weights all night; undo and remove the cloth, clip the 
threads and draw them out, trim off the edges, and it is ready for 




272 


SPRING BILLS OF FARE. 


the table. Cut clear through skin and stuffing in canring it in neat 
slices. This “ relish ” is very fine. 


Minced Potatoes. 

Mince cold boiled potatoes with a sharp knife; put a spoonful 
of beef dripping, or butter in a frying pan, with a tablespoonful of 
finely minced parsley, a quarter teaspoonful of grated lemon peel, 
pepper and salt. As it simmers stir in the potatoes, and continue 
to stir and toss until very hot all through and quite dry. Serve in 


\ 


a deep dish, hot. 


Cress Salad. 


Wash and pick over the cresses, shake off the wet, and serve in 
a salad bowl. At table, pick the twigs to pieces and season with 
sugar, pepper, salt, vinegar and oil. Mix well, and pass crackers 
with it. 


DINNER. 


Asparagus Soup. 


Boiled Bass. 


Roast Sweet Breads and Green Peas. 


Mashed Potatoes. 


Young Onions. 


Belle’s Bright Thought. 
CJffee. 


Asparagus Soup. 


Three pints of soup stock; one large bunch of asparagus, cut 
into short lengths, the woody parts by themselves ; one cup of milk; 






SPRING BILLS OF FARE. 


273 

one tablespoonful of butter, rolled in one of prepared flour; pepper 
and salt. 

Put tbe stock over tbe fire with all the stalks and one-third of 
the green heads; cook until the asparagus can be rubbed through 
a colander, leaving the wood behind; rub all through that will pass 
easily; return the soup to the fire, season, and bring to a boil; drop 
in the reserved heads cut into inches; cook until these are tender. 
In another vessel heat the milk, stir in the floured butter, and add 
to the soup. Line a tureen with dice of fried bread, and pour the 
soup upon them. 


Boiled Bass. 

Clean and wash the fish, but do not split it or remove the head 
and tail; sew up in a piece of mosquito netting fitted to the shape of 
the fish. Have in the fish-kettle plenty of boiling water, in which 
have been mixed a few tablespoonfuls of vinegar, a dozen pepper¬ 
corns, two or three blades of mace, and a tablespoonful of salt. 
Cook ten minutes for each pound, and ten minutes over. Undo the 
cloth, lay the fish on a hot dish and pour over it a cup of drawn 
butter, seasoned with a tablespoonful of capers and the yolks of two 
hard boiled eggs, chopped fine. Pass mashed potatoes with it. 


Roast Sweetbreads and Peas. 

Wash the sweetbreads, drop into boiling water, cook for fifteen 
minutes; then plunge into ice-cold water, and leave them there half 
an hour. Wipe dry, roll in beaten egg, then in cracker crumbs. 
Lay in a dripping pan ; pour around them half a cupful of boiling 
water in which you have melted a teaspoonful of butter; cover, and 


V 




274 


SPRING BILLS OF FARE. 


bake tbem half an hour, basting several times. Remove the cover, 
and brown. Boil the peas as directed in a former recipe, drain, butter 
pepper and salt them, heap on a hot dish and lay the sweetbreads 
around them. 

Young Onions. 

! Cut off the tops, wash, remove the outer layer of skin, and boil 
fifteen minutes in fresh hot water. Drain this off, cover the onions 
with milk and hot water in equal proportions, salt slightly, and 
cook ten minutes after the boil recommences, or until the onions are 
tender. Drain, barely cover with hot cream or rich milk in which a 
lump of butter has been melted, salt and pepper, and send to table. 
No one who has once eaten onions cooked in this way will ever like 
those prepared (or ruined) after the ordinary mode. 


Belle’s Bright Thought. 

One package of Coxe’s gelatine, soaked for four hours in a large 
cup of cold water; two cups of boiling water; juice of a lemon; 
one cup of pale sherry ; two cups of sugar; whites of six eggs ; 
three pints of fine strawberries. 

Put soaked gelatine, sugar, lemon juice, into a bowl, pour in the 
boiling water, stir until dissolved, and let it cool, but not congeal, 
before adding the wine. Whip the whites to a stiff froth, and beat 
in a great spoonful of the jelly at a time, setting the bowl of 
meringue in ice-water as you work. When all the jelly is in, whip 
steadily for fifteen minutes, until you have a white sponge which 
will just drop from a spoon. Have ready a melon-shaped mold, or 
a round bottomed bowl wet with cold water, and lined evenly with 
strawberries, capped and rolled in sugar. As you cover the bottom. 




SPRING BILLS OF FARE. 


275 


pour in enough of the snowy sponge to keep them in place, building 
up the lining and filling thus until the mold is full. Set on ice for 
five or six hours. Loosen around the edges with persuasive finger¬ 
tips, turn out on a cold dish, sprinkle with powdered sugar as you 
serve, cut in careful perpendicular slices, and send around cream 
with it. For cream you may substitute custard if you like. A 
beautiful and delicious dessert, and easily made. 


No.6« 

BREAKFAST. 

Wheat Germ Meal. Broiled Shad. Melissa’s Shortcake. 
Baked Potatoes. Bread and Butter. Berries. 

Tea and Coffeee. 


Wheat Germ Meal. ^ 

This breakfast cereal is less heating than oatmeal, less laxative 
than wheaten grits, and more palatable than either. To one quart 
of boiling water, add one small cupful of wheat germ meal, with a 
half-teaspoonful of salt. Stir, and cook in the farina-kettle for 
fifteen minutes. Eat with sugar and cream, or with cream alone. 


Broiled Shad. 

Clean, wash and split the fish down the back. Lay on a well- 
buttered gridiron, skin upward, and broil over a clear fire, lifting a 
moment should it drip on the coals or brown into burn. Turn the 
fish when the inside is browned. When it is done—from twenty to 
twenty-five minutes should suffice for a fair-sized shad—lay on a 





SPRING BILLS OF FARE. 


276 

hot platter, and rub with a sauce made by beating a tablespoonful 
of butter light with pepper, salt and finely minced parsley, adding, 
if you like, a little lemon juice. Garnish with parsley. 


Melissa’s Shortcake. 

One quart of Hecker’s prepared flour; half a cupful of butter; 
one even teaspoonfnl of salt; two cups of milk. 

If you can get a cup of cream, put half the quantity of milk and 
less butter. Sift the salt with the flour, chop in the butter until 
you have a yellow' dust, wet with the milk and roll out with as 
little handling as possible, half-an-inch thick. Bake in broad, 
shallow pans well greased. When done, cut into squares, split 
and butter while hot, and send at once to table. 


LUNCHEON. 

Scalloped Fish. Baked Potatoes. 

Deviled Biscuits. 

Pep Overs. Chocolate. 


Scalloped Fish. 

One heaping cupful of cold, boiled fish, picked into fine flakes 
with, a fork; one cupful of drawn butter; one tablespoonful of 
minced parsley ; pepper and salt; half-cupful of fine crumbs ; one 
tablespoonful of grated cheese. 

Mix all well together except the crumbs, turn into a greased 
bake-dish, strew crumbs on top, and brown quickly in the 
oven, 





277 


SPRING BILLS OF FARE. 

Deviled Biscuits. 

Split stale rolls or biscuits, and toast to a light brown on the 
upper grating of the oven. Prepare a mixture of one cupful of 
dry cheese, grated fine (Parmesan, if you can get it), one 'table¬ 
spoonful of best salad oil, half a teaspoonful of mustard, half-a 
teaspoonful of salt, a mere pinch of cayenne, and the yolks of three 
eggs beaten smooth. Incorporate faithfully ; spread on the inside 
of the biscuits; set them in a quick oven to get heated through^ 
and serve, covered with a napkin. 


Pop Overs. 

One quart of prepared flour (Hecker’s is best) ; one quart of 
milk; four eggs; one tablespoonful of melted butter; one tea¬ 
spoonful of salt. 

Beat the yolks light, and mix with the salted milk; add the 
butter, then flour, and whipped whites alternately. Do all this 
briskly ; fill one dozen stoneware cups with the batter, and bake in 
a quick oven. Serve in the cups, and eat with liquid sauce. They 
should not stand one minute when you have taken them from the 
oven, but be served at once. 

DINNER. 

Mnlligatawney Soup. Imitation Terrapin. 

' Mashed Potatoes. Succotash. 

Marmalade Pudding. Fruit. Coffee, 

Mulligatawney Soup. 

Two quarts of the liquor in which a calf’s head has been boiled, 
simmered down to three pints; half an onion; a blade of mace; 





278 


SPRING BILLS OF FARE. 


juice of a lemon; Lalf a cupful of raw rice, soaked in a cupful of 
cold water for two hours; one tablespoonful of butter, cut up in 
one of flour; one teaspoonful of curry powder. 

Strain the liquor through a cloth, put in the mace, chopped 
onion and rice, and cook until the latter is very tender. Wet the 
curry powder with the lemon-juice, and when you have stirred it in, 
add the floured butter. Boil sharply for one minute, and serve. 


Imitation Terrapin. 

Boil a calf’s head the day before you wish to make soup and 
this dish, and let it get cold in the liquor. Slice the meat from the 
head, and cut into dice. Mince the tongue fine, and make into 
forcemeat-balls wdth flne crumbs, pepper, salt, and a raw egg. Roll 
in beaten egg, then in flour, and leave in a cold place until you are 
ready for them. Season a large cupful of liquor sharply with 
Worcestershire sauce and salt, stir in two tablespoonfuls of butter 
rolled in as much browned flour, and bring to a boil. Put in the 
meat, and stew gently ten minutes before adding the juice of a 
lemon and a glass of brown sherry. Lastly, drop in the forcemeat 
balls, cover the saucepan closely, and set in boiling water for ten 
minutes before dishing. The yolks of half a dozen hard-boiled 
eggs improve this dish. 


Succotash. 

Empty a can of com, and one of string beans, several hours 
before you wish to use them, draining off the liquor from both. Put 
together into a saucepan half an hour before dinner, and barely 
cover with milk and water in equal parts, boiling hot and slightly 
salted. Cook gently twenty minutes, and stir in a tablespoonful of 




SPRING BILLS OF FARE. 


279 


butter rolled in one of flour. Season with pepper and salt, stew ten 
minutes more and dish. You may substitute Lima for string beans 
if you like. 


Marmalade Pudding. 

One quart of milk ; four eggs ; one cup of sugar; slices of stale 
bread, buttered. 

Fruit marmalade,—peach is best if you have it, but apple, 
quince or raspberry will do if you have not. Scald the milk, and 
pour it on the eggs, which should have been beaten light with the 
sugar. Return to the farina kettle, and cook five minutes, but not 
until the custard thickens. Cut the bread an inch thick, pare off 
the crust, butter on both sides, and cover the bottom of a pudding- 
dish with slices fitted in neatly. Spread the marmalade thickly on 
this layer, and wet with the boiling custard, waiting to see it 
absorbed before putting another laj^er above it. Proceed in this 
order until all the materials are used up. Fit a plate, or other lid, 
on the bake-dish and let the whole stand for half an hour, to 
absorb the custard before it goes into the oven. Bake, . covered, 
until the pudding is heated through, then, brown nicely. Eat 
cold with cream. This excellent pudding may be made more 
elegant by whipping the whites of three eggs to a meringue with 
a tablespoonful of powdered sugar, and spreading it over the top 
after it begins to brown. Shut the oven door until the meringue is 
faintly colored. 


Fruit. 

With the approach of the warmer weather, the prudent housewife 
will pay more attention to this part of her meml. hlake the dish of 
cooling, anti-bilious fruits attrac tive by selection and arrangement. 





28 o 


SPRING BILLS OF FARE. 


Nuts belong to winter-time when fats are needed to produce carbon. 
Raisins, always unwholesome, clog digestion weakened by “ spring 
fever,” and irritate morbid livers. “ Eating-apples ” are nearly out 
of season, but oranges and bananas valiantly relieve guard between 
them- and the grapes and late pears that lasted after the holidays, 
and the coming berries. The juice of a lemon, mixed with four 
times as much water, unsugared, and drunk just before bedtime, 
will do more to counteract malarial influences and correct a surplus¬ 
age of bile than a dozen blue pills. 


Graham Flakes. 

Baked Potatoes. 


No. Y. 
BREAKFAST. 

Apples and Bacon. 
Fruit. CoSee, 


Corn Bread. 
Tea. 


Graham Flakes. 

These are otherwise known as “ Granulated Graham,” and fur¬ 
nish a pleasant variety in the list of breakfast cereals. They can 
be prepared at five minutes’ notice. Put a scant cupful in a deep 
dish; cover with a quart of boiling milk and water; put on the 
dish-top, set in hot water, and let the flakes swell until you are ready 
to dish them. Add salt if you like. Eat with cream and sugar. 


Apples and Bacon. 

Core and slice tart apples, but do not peel them. Fry thin 
slices of breakfast bacon until clear and “ ruffled.” Take them up 
and keep warm while you fry the sliced apples in the bacon fat to a 





SPRING BILLS OF FARE. 


281 


light brown. Lay the apples in the middle of a heated platter, and 
dispose the bacon about them as a garnish. Drain both meat and 
apples in a hot colander before dishing them. 


Corn Breads 

One-and-a-half cups of white Indian meal, and half as much 
flour; four eggs whipped light; two tablespoonfuls of melted but¬ 
ter ; one tablespoonful of sugar; two teaspoonfuls of baking 
powder, sifted twice with the flour and meal; two cups of milk; 
one even teaspoonful of salt. 

Stir sugar and butter together to a cream ; add the beaten eggs; 
beat two minutes, and put in the milk and salt; last of all, the 
meal and flour mixed together, and sifted with the baking powder; 
beat up one minute to aerate it thoroughly, and pour into a shallow 
pan. Bake steadily, rather than fast, and eat hot, cutting it into 
squares. 

LUNCHEON. 

Salmon Fingers. Dressed Potatoes. 

Crackers. Cheese. Olives 

Com Starch Hasty-Pudding. 

Hasty-Pudding Sauce, 


Salmon Fingers. 

Soak a pound of smoked salmon four or flve hours in tepid 
water, when you have scrubbed off the iucrusting salt. Lay then in 
cold water, and bring it to a gentle boil. Take out the salmon and 





282 


SPRING BILLS OF FARE. 


cover with ice-cold water, leaving it thus for fifteen minutes, chang¬ 
ing the water once for colder. Wipe the fish dry, and cut with a 
keen blade into strips about the length of 3'onr middle finger, and 
an inch wide. Have ready in a dish some melted butter in which 
have been mixed the juice of a lemon, a teaspoonful of Harv^ey’s, or 
Worcestershire sauce, and a pinch of cayenne. Turn the strips of fish 
over in this, until well coated, then, roll in flour and fry in hot 
dripping. Arrange symmetrically on a hot dish. This is a piquant 
relish and easily prepared. 

Dressed Potatoes. 

Bake large Irish potatoes, turning them several times to keep 
the skin whole. When they yield to a hard pinch, cut a piece from 
the top of each, scrape out the insides carefully, and whip to a 
smooth paste with a little milk, butter, grated cheese, salt and pep¬ 
per. Work the potato until it looks like cream, fill the skins with 
it put back the caps on the cut ends, and set the potatoes upright in a 
hot oven for three or four minutes. Line a deep dish with a napkin, 
and send the potatoes in it to table. 


Corn Starch Hasty-Pudding. 

One quart of boiling milk ; four tablespoonfuls of com starch ; 
one teaspoonfnl of salt; one tablespoonful of butter. 

Wet the corn starch with cold milk and stir into the boiling. 
Cook in a farina kettle ten minutes, beat in the butter and, this 
dissolved and incorporated, turn into an open deep dish. 


Hasty-Pudding Sauce. 

One cup of hot milk; one cup of sugar ; two eggs ; one table¬ 
spoonful of butter. 





SPRING BILLS OF FARfi. 


283 

Stir the butter into the boiling milk, add the sugar, and pour 
this on the beaten eggs. Return to the custard-kettle and stir 
until it begins to thicken. Flavor with vanilla, adding, if you like, 
nutmeg, and set in hot, not boiling, water until needed. 


DINNER. 

Fish Bisque. Roast Sweetbreads. 

Imitation Spaghetti. 

Rice and Tomato. Graziella Pudding. 

Fruit. Coffee. 

Fish Bisque. 

Strain the water in which fresh cod or halibut has been boiled, 
through a cloth, season wdth pepper and salt, and set away in a 
cold place for next day’s dinner. Of this make a bisqtie as directed 
below. 

To a quart of the liquor, heated to boiling, add a cupful of the 
cold fish left over, minced very fine; when it has simmered five 
minutes, stir in three tablespoonfuls of butter rolled in one of flour 
and a tablespoonful of minced parsley. Have ready in another 
vessel a cup of hot milk in which a scant cup of dry crumbs has 

been stirred, with a bit of soda no larger than a pea. Mix these 

with the soup, stirring all together well, simmer one minute, and 
serve. If made exactly according to the directions given and well 
seasoned, this bisque will be very good. Send sliced lemon and 
crackers around with it. 

* Roast Sweetbreads. 

Parboil the sweetbreads by cooking them for ten minutes in 
boiling salted water. Drop them into a bowl of ice-water and leave 





284 


SPRING BILLS OF FARE 


them stand there fifteen minutes, changing the water as it warms. 
Wipe dry, roll in salted and peppered flour, and arrange in dripping 
pan. Put a teaspoonful of butter on each, and roast forty-five 
mi antes, basting often with butter-and-water. Take up, and keep 
hot in a chafing-dish while you strain the gravy into a saucepan ; 
add a little hot water, and a tablespoonful of butter cut up in oue 
of browned flour. Season and boil up, add half a cau of mush¬ 
rooms, cut in halves, cook three minutes, and pour over the 
sweetbreads. 


Imitation Spaghetti. 

Boil and mash potatoes, adding salt and butter, but only a table¬ 
spoonful of milk, as you want a stiff paste. Rub this through a 
colander into a buttered pie or pudding dish. It will fall in small, 
pipe-like shapes. Leave them as they lie, and, when all the potato 
has passed through, set the dish on the upper grating of the oven 
to brown delicately. 

Rice and Tomato. 

Boil a cupful of rice in salted water (plenty of it), shaking now 
and then until each grain is tender, but whole. Have ready a 
cupful of stewed and strained tomatoes, well seasoned with butter, 
pepper, salt and some minute atoms of onion. Dish the rice, stir a 
generous tablespoonful of butter through it, with two of grated 
cheese. Mix well, and pour the tomato sauce over all. Set in hot 
water for five minutes, covered, and serve. A little gravy is an 
improvement to the sauce. 

Graziella Pudding. 

Half a pound of figs ; two cups of fine bread crumbs ; one half¬ 
cup of powdered suet; two cups of milk; one half-cup of sugar; 





SPRING BILLS OF FARE. 


285 


four eggs ; two tablespoonfuls of flour; a good pincb of cinnamon; 
bit of soda, the size of a pea, in tbe milk; one half-teaspoonful of 
salt. 

Cover tbe crumbs witb tbe milk, and let tbem soak while you 
prepare tbe rest of tbe materials. Mince tbe figs, when ybu bave 
washed and dried them. Beat tbe eggs light and add to tbe soaked 
crumbs, next, tbe sugar and spice and salt, and, finally, tbe figs 
dredged witb tbe two tablespoonfuls of flour. (All tbe flour must 
go in.) Beat very bard from tbe bottom to tbe top, pour into a 
buttered mold, fit on a close lid, and steam for three hours. Dip 
tbe mold into cold water for a second, turn out, and eat witb bard 
sauce. 


No. 8. 

BREAKFAST. 

Hominy. Pop-overs. 

Eggs in Toast Cups. 

Stewed Potatoes. Strawberries. 

Tea. . Coffee. ■ 

Pop-overs. 

One pint of Hecker’s prepared flour, sifted witb half a teaspoonful - 
of salt; two cups of rich milk ; two eggs. 

Sift flour into a bowl; beat tbe yolks light, stir tbe milk and 
flour into this. Lastly, add tbe whites whipped stiff. Bake 
immediately in heated and greased “ gem ” or mufldn tins. . Send at 
once to tbe table. 

Eggs in Toast-Cups. 

Slice stale bread three-quarters of an inch thick, and cut witb a 
large cake-cutter, or tumbler, into rounds Press a small cutter on 






286 


SPRING BILLS OF FARE. 


these about half the way through, and scrape out the crumb from 
the inner circles, leaving sides and bottoms unbroken. Set in the 
oven to dry for ten minutes ; take them out and let them cool. 
Have ready some salted lard or dripping in a frying-pan; put in 
the bread-cups when it is hissing hot, and fry to a light brown. 
Take out, drain off the fat, arrange on a hot dish, and lay a poached 
egg in the cavity of each. I regret that I do not now recall the name 
of the maker of a convenient utensil called, “ an egg poacher.” It 
is to be bought at house-furnishing stores, and greatly simplifies the 
business of poaching eggs nicely, and with smooth edges. 


Strawberries, 

Serve the larger varieties, whole, with the caps on. Send 
around powdered sugar with them, and let each person help him¬ 
self, dipping the berries, one by one, in a little heap of sugar on his 
plate and eating them from the caps. 


LUNCHEON. 

Savory Rice and Brains. 

Tomato and Lettuce Salad. Crackers and Cheese. 

Cold Bread and Butter. 

Ambrosia. Light Cakes. 

Savory Rice and Brains. 

One cup of rice; one. cup of skimmed gravy or broth, well 
seasoned; one pint of boiling water; two tablespoonfuls of grated 
cheese ; salt and pepper; one egg; brains of a calf. 





SPRING BILLS OF FARE. 


287 

Soak tke rice three hours in cold water; drain^ and put over the 
fire in a farina kettle, with the broth and hot water. Cook until 
tender, shaking up now and then, but do not put a spoon into it. 
When done, it should be quite dry. Drain in a fine-holed 
colander; mound on a platter; sift powdered cheese over it, 
and let it brown slightly on the upper grating of the oven. To 
prepare the brains, boil them fifteen minutes in salted hot water, 
throw them into cold, and leave them there as long; dry, mash 
them to a paste with a beaten egg; pepper and salt them; stir in a 
teaspoonful of flour, and drop, a spoonful at a time, into hot fat. 
Drain, when nicely browned, and lay around the hillock of rice. 

Tomato and Lettuce Salad. 

Pick out the crispest leaves of lettuce; lay a raw tomato, peeled 
and cut in half (horizontally) on each; arrange on a cold dish; 
scatter cracked ice among the leaves, and send to table. In serving, 
pour mayonnaise dressing over the tomato. 

Ambrosia. 

Pare and cut (or pull) a ripe pineapple into small pieces. Put a 
layer in a dish; sugar well; cover with grated cocoanut; lay in 
more sugared pineapple, and so on, until the materials are used up, 
covering the top thickly with cocoanut. Pass sponge, or other light 
cake with it. 

DINNER. 

Clam Soup. Leg of Mutton, with Caper Sauce. 

Lobster Salad, with Cream Mayonnaise. , 

Mashed Potatoes. Green Peas 

Crushed-Strawberry Ice-Cream. 

White Cake. Coffee 





288 


SPRING BILLS OF FARE. 
Clam Soup. 


One quart of clam liquor; fifty clams; one cupful of boiling 
water; one pint of milk; two generous tablespoonfuls of butter 
rolled in flour; a teaspoonful, each, of minced parsley and onion ; 
a pinch of mace; pepper and salt to taste. 

Put the liquor, water, onion, and the hard part of the clams 
over the fire ; stir gently for twenty minutes after the boil begins ; 
strain and season ; return to to the fire with the soft parts of the 
clams, chopped fine, and boil slowly twenty minutes longer. Have 
ready the milk, scalding hot, in another vessel; stir in the floured 
butter, cook two minutes, add the clam soup and turn ♦into the 
tureen, which should be lined with split Boston crackers, dipped in 
hot milk, then buttered. 


Leg of Mutton, with Caper Sauce. 

Wash with vinegar, peeling off as much of the tough outer skin 
as will come away easily ; boil, twelve minutes to the ■ pound, in a 
pot of hot salted water; take out, wipe all over with a clean cloth 
and rub with butter. For the sauce, take out a large cupful of the 
liquor half an hour before the meat is done; set the vessel contain¬ 
ing this in cold water to throw up the fat; skim carefully, strain 
into a saucepan, bring to a boil, stir in a great spoonful of butter 
rubbed in as much flour. When it has cooked three minutes, add 
two tablespoonfuls of capers. 


Lobster Salad—with Cream Mayonnaise. 

Meat of two lobsters picked out and cut, not chopped, up; one 
large cup of mayonnaise dressing; one cup of whipped cream; 
lettuce. 




SPRING BILLS OF FARE. 


289 


Make the mayonnaise dressing by whipping the yolks of five 
eggs thick, then adding half a cup of best salad oil, drop by drop, 
until you have a smooth, batter-like mixture; beat in, then, two 
tablespoonfuls of vinegar, gradually,—a pinch of cayenne, and • 
half a saltspoonful of salt; keep the mixing-bowl on ice while pre¬ 
paring the dressing, and leave it there while you sprinkle the 
lobster with salt, pepper and vinegar. Heap it in a bowl lined with 
crisp lettuce leaves. Do this just before serving it; beat the 
whipped cream into the dressing, cover the lobster thickly with it, 
and send it to table. 


Crushed-Strawberry Ice-Cream. 

Mash a quart of strawberries, sweeten very liberally, and stir 
them into two quarts of half-frozen custard, made in the proportion 
of six eggs and a heaping half pint of sugar to each quart of 
milk. Beat the berries in thoronghly, and freeze quickly. 
Delicious ! 


White Cake. 

Three cups of sugar; one cup of butter; one half-cup of milk; 
whites of nine eggs ; one quart of Hecker’s prepared fiour; essence of 
vanilla, or bitter almond. • ^ 

FOR ICING AND FILEING. 

Whites of three eggs; three cups of powdered sugar; juice 
and grated peel of a lemon. 

Rub butter and sugar to a cream, whip in the milk, essence, the 
flour and stiffened whites by turns ; bake in jelly cake tins, and 
when cool, spread the icing between and on top. 




290 


SPRING BILLS OF FARE. 

No. 9. 

BREAKFAST. 

Milk and Rice Porridge. 

Skad au gratin. Aunt Chloe’s Muffins. 

Fried Potatoes. Berries. 

Tea. Coffee. 

Milk and Rice Porridge. 

One scant cup of rice, soaked over nigkt in cold water; one 
quart of milk : one-half teaspoonful of salt. 

Put salted milk and rice together in a farina kettle, fit on a close 
top, and keep the water in the outer vessel at a steady boil for one 
hour, shaking up vigorously, now and then, but not stirring. 
Turn out and eat with cream, and if you like, sugar. 


. Shad au gratin. 

Clean, split and cut a shad into eight pieces, four for each side, 
sprinkle with salt and pepper, roll in beaten egg, then in fine 
cracker crumbs, and fry in hot lard or dripping; drain off the 
grease. Serve on a hot dish garnished with sliced lemon and 
sprigs of parsley. 

Aunt Chloe’s Muffins. 

One even quart of sifted flour; one quart of buttermilk; two 
tablespoonfuls of Indian meal; one teaspoonfiil of soda, and one of 
salt, sifted three times with the meal and flour; two well-beaten 
eggs; one even tablespoonful of sugar. 

Beat the eggs, mix with the sugar, then with the milk ; add the 
flour sifted with soda and salt, beat hard one minute, and bake at 
once in muffin rings on a hot griddle. 





SPRING BILLS OF FARE. 

LUNCHEON, 

Chicken Croquettes. 

Home-made Crackers. Lettuce Salad. 

Bread. Cheese. Olives. 

Commeal Cup Cake. 


291 


Chicken Croquettes, 

Two pounds of cold chicken without bones, or one can of boned 
chicken; one cup of cold mashed potato—made soft with milk; 
two eggs; half a cup of gravy, or drawn butter; salt and pepper; 
cracker crumbs ; dripping for frying. 

Chop the chicken very fine, mix with the gravy, and season. 
Beat in the eggs, then the potato, and stir until smoking hot, in a 
buttered frying pan. Let the mixture cool quickly. Make into 
croquettes, roll in fine cracker dust and fry in plenty of nice fat. 


Home-Made Crackers. 

One quart of prepared flour; three good tablespoonfuls of 
butter; two tablespoonfuls of sugar; one pint of milk; one half 
teaspoonful of salt. 

Rub the butter into the flour, put the sugar with the milk, mix 
into stiff dough, lay on the floured pastry board, and beat from end 
to end with the rolling pin, stopping every five minutes, or so, to 
shift the mass, and double it over upon itself. Keep this up for 
twenty minutes; roll into a sheet, less than a quarter of an inch 
thick, cut into round cakes, prick these deeply with a fork, and 
bake in a moderate oven. They are better the second day than the 
first. 




292 SPRING BILLS OF FARE. 

Lettuce Salad. 

Pick over tke lettuce, selecting tlie crisp, young leaves, wash 
them and lay in ice-water for fifteen minutes before sending to the 
table in a glass bowl. Send with it a salad dish lined with a napkin. 
Pick the larger leaves to pieces, and fill the salad bowl with them. 
Gather up the corners of the napkin, shake it lightty, and turn out 
the lettuce into the bowl. Season with pepper, salt, sugar, vinegar 
and oil; toss up well with a salad fork and spoon, and send around 
at once. Salad left three minutes in the dressing begins to wilt 
and toughen, 

CoRNMEAL Cup Cake. 

Two even cups of white Indian meal; half a cup of wheat flour; 
four tablespoonfuls of powdered sugar; four beaten eggs ; one 
tablespoonful of butterhalf a teaspoonful of soda; one teaspoonful 
of cream tartar; one teaspoonful of salt, sifted with meal and flour; 
one-half teaspoonful of mixed mace and cinnamon; one quart of 
boiling milk. 

Stir flour, meal, salt, soda, cream tartar into the hot milk; heat 
for fifteen minutes in a farina kettle surrounded with boiling water, 
stirring all the time; add the butter, turn out and beat hard; let 
the mixture get cold before beating in the eggs, whipped light with 
sugar and spice; stir hard and bake in buttered patty pans; turn 
out and eat warm with butter. 


DINNER. 

White Soup, 

Veal and Ham Cutlets. Asparagus, 

Young Beets. Strawberry Trifle. 

Coffee, 




293 


SPRING BILLS OF FARE. 

White Soup. 

Three pounds of a “ knuckle ” of veal, bones broken, and meat 
minced; one balf-cup of raw rice; three quarts of water; two table- 
spoonfuls of butter, rubbed in flour ; half an onion chopped; three > 
'eggs ; one cup of milk ; two tablespoonfuls of minced parsley ; salt 
and pepper to taste._ 

Put water, meat, bones, rice and onions over the fire, and boil 
very slowly for four hours. Strain, pick out meat and bones and 
rub the rice through a fine colander. Season, return to the fire, 
boil up, skim well, and put in parsley and butter. Heat the milk 
in a saucepan, pour upon the beaten eggs, and stir into the soup, 
removing the latter from the fire as soon as they are fairly mixed 
together. 


Veal and Ham Cutlets. 

Cut generous slices of cold boiled ham, and fry them in their 
own fat, remove to a hot chafing dish, and in the same fat, adding a 
little lard, cook the cutlets when you have beaten them flat with 
the broad side of a hatchet, salted and peppered, then dipped them, in 
egg and cracker crumbs. Lay them in overlapping alternation 
with the ham on a hot dish. 


Asparagus. 

Cut off about two inches of the woody end of each stalk, tie the 
tender “ bud ” ends into bundles of six stalks each, and boil tender— 
about thirty minutes, if large, in hot, salted water. Have ready 
slices of crustless toast on a hot dish, wet with ^ the water in 
which the asparagus was cooked; lay the stalks on them, and pour 
drawn butter over all. 




294 


SPRING BILLS OF FARE. 


Young Beets. 


Cut oflf the tops, not too near the root, wash, without scraping 
or peeling, and cook from forty minutes to an hour in hot, salted 
water. Scrape off the skins, slice and dish, then cover them with 
a dressing made by heating four tablespoonfuls of vinegar with a 
heaping tablespoonful of butter, salt and pepper to liking. 


Strawberry Trifle. 


m 


One stale sponge cake, sliced; four eggs, whites and yolks 
beaten separately; four cups of milk ; one cup of sugar; three pints 
of fresh strawberries. 

Scald the milk, beat in the sugar and yolks, and cook, until it 
begins to thicken—about ten minutes. Let it get cold. Cover the 
bottom of a glass dish with sliced cake, wet with cold custard and 
fitrew with berries, sprinkle with sugar, cover with cake, wet this 
with custard, more berries, sugared, and soon until the-cake is used 
up. Pour in all the custard, beat the whites to a meringue with a 
tablespoonful of powdered sugar, and heap on the top of the dish, 
sticking a few choice berries in the white mound. Set on ice until 
needed. It should be eaten soon after the berries go in. 


No. lo. 


BREAKFAST. 


Oatmeal Gruel. 


Curried Eggs. 


Flapjacks. 

Fruit. 


Baked Potatoes. 


Coffee. 


Cold Bread. 


Tea. 




SPRING BILLS OF FARE. 295 

t 

Oatmeal Gruel. 

One even cup of fresh oatmeal; one pint of cold water; one 
pint of milk; one even teaspoonful of salt. 

Wet the oatmeal with the water, and set over the fire in a farina 
kettle, stirring often, and, as it stiffens, beating in a cupful of milk; 
stir steadily five minutes after it reaches the boil, adding gradually 
the rest of the milk. Cook, in all, half an hour, dating from the 
scalding point. Turn out, and eat with sugar and cream. 


Curried Eggs. 

/ 

Put a teaspoonful of minced onion into a cupful of weak broth; 
let it boil, strain out the onion, put the broth into a deep frying-pan, 
season well, and poach six or eight eggs in it until the whites are 
firm; remove them with a skimmer, and lay on rounds of buttered 
toast in a heated platter. Pour half a cupful of hot milk in the 
bottom of the dish, and let the toast soak it up while you make the 
sauce. Do this by stirring into the broth in the frying-pan a table¬ 
spoonful of butter and, as it dissolves, a good teaspoonful of curry 
powder wet up with water. Simmer until thick and pour over the 
eggs in the dish. 

Flapjacks. 

One cup of fine white meal; one cup of flour; two cups of 
boiling water; one tablespoonful of sugar; one teaspoonful of salt 
and the same of baking powder; two eggs; three cups of milk. 

Put meal and salt into a bowl, and scald with the water; when 
it is cold, stir in the milk; sift flour and baking ' powder together, 
and beat in next, then, eggs and sugar whipped^light together; 
beat for one minute hard up from the bottom, and bake on a hot 
griddle. 




296 


SPRING BILLS OF FARE. 

LUNCHEON. 

Mock Snipe. 

Tkin Bread and Butter. Rice Pilau. 

Cold Meat. Crackers. Cheese. Olives. 

Oranges cut up with Sugar. 

Cake. 


Mock Snipe. 

Cut very thin slices of fat salt pork about the length of your 
middle finger and twice as wide; drain every drop of the liquor 
from large oysters; bind each about the middle with a slice of pork, 
skewer together with a wooden toothpick, or stout straw, thrust 
through both, and fry in butter or dripping to a nice brown ; drain 
off the fat, and serve, without withdrawing the toothpicks. Lay 
within an edging of watercresses. The sharp points of the skewers 
give the dish some resemblance to broiled snipe. Eat hot. 


Rice Pilau. 

One cup of weak broth, and the same of stewed tomatoes, 
strained through a fine sieve; one half-cup of raw rice ; one table¬ 
spoonful of butter; minced onion, pepper and salt. 

Simmer broth, tomatoes and onion together for fifteen minutes; » 
strain out the onion, season well, and put over the fire with the 
rice, which should have soaked one hour in cold water; cook gently, 
until the rice is tender, shaking up the saucepan now and then, but 
never stirring it; add the butter, working it in lightly with a fork, 
and set it at the back of the range to dry off, as you would boiled 
potatoes. Serve in a heated, deep dish. 




297 


SPRING BILLS OF FARE. 

/ 

Oranges cut up witpi Sugar. 

Peel, without tearing the fruit, divide deftly into eighths, and cut 
these crosswise, removing the seed when it can be done without 
mangling the flesh. The beauty of the dish depends upon care'in 
dividing, and seeding, and the keenness of the blade used for cutting. 
Pile in a glass dish, and sugar each portion as you serve it out. If 
the oranges are left long in sugar, they wither, and lose their fresh 
flavor. Pass cake with them. 


DINNER. 

Tomato Bisque. 

Chicken Fricassee, cac/ie, Bermuda Onions, stuffed. 

Potato Croquettes. 

Chocolate Trifle. Light Cake. 

Fruit. Coffee. 

Tomato Bisque. 

One quart can of tomatoes; one quart of milk, with a tiny bit 
of soda stirred in; one even tablespoonful of corn-starch and a 
heaping tablespoonful of butter, rubbed together; salt and pepper 
to taste; one half teaspoonful of sugar. 

Stew the tomatoes for half an hour with salt, pepper and sugar, 
rub through a flue colander back into the saucepan, and heat to 
boiling. Scald the milk in another vessel, add corn-starch and 
butter, and stir until well thickened. Mix with the tomato, bring 
to a quick, sharp boil, and a delicious soup is ready for eating. 

Chicken Fricassee, Cache. 

Cut up the fowl and stew tender in enough cold .water to cover 
it. Pour off the liquor to cool, that you may skim off the fat. Cut 





298 


SPRING BILLS OF FARE. 


tHe meat from tHe bones in neat pieces witb a sharp knife With 
these, neatly fill a bake-dish, cover and set aside. Put two table- 
spoonfuls of butter in a frying pan and cook in it, when hot, half 
an onion, sliced, until it is of a light brown. Strain the hot 
butter into a bowl, add two tablespoonfuls of flour, and, when you 
have a thick batter, the liquor (strained and skimmed) in which the 
chicken was stewed. Season well and pour upon the chicken. 
There should be enough liquid to All the dish. Set in the oven, 
covered, while you mix quickly a pint of prepared flour into a soft 
biscuit-paste, with cold water or milk and shortening. Roll out 
into a sheet half an inch thick, cut into round cakes, and lay these, 
just touching one another, on the surface of the chicken-gravy. 
Shut up in the oven, and bake until the cakes are delicately 
browned and “ puffy.” Serve in the bake-dish. 


Bermuda Onions, Stuffed. 

Make a round hole in the upper end of each, dig out at least 
half the contents; set in a dish covered with warm, slightly salted 
water, and bring to a simmer. Throw away the water; carefully 
fill the onions with minced poultry or veal, put a bit of butter in 
the dish to prevent burning, scatter fine crumbs thickly over the 
onions, and bake, covered, half an hour. 


Potato Croquettes. 

Mash mealy potatoes to a soft paste with milk, and a little 
butter; work in a raw egg, well beaten, and a teaspoonful of 
prepared flour. Mold into rolls, rounded at the ends, dip in beaten 
egg, then in fine cracker crumbs, and fry in good dripping or salted 
lard. Croquettes are best when left to get cold and firm before they 
are cooked. Drain all the fat from them before dishing. 




299 


SPRING BILLS OP FARE. 

I 

, Chocolate Trifle. 

One quart of milk; four tablespoonfuls of Baker’s cbocolate, 
tbat flavored with vanilla, if you can get it; three-quarters of a cup 
of sugar; six eggs ; one pint of whipped cream ; a saltspoonful of 
salt; one teaspoonful of extract of vanilla; bit of soda. 

Heat the milk in a farina-kettle with the soda and salt, wet up 
the chocolate with a little cold milk, and stir it in, keeping the 
spoon going until the chocolate is dissolved. Beat eggs and sugar 
together in a 'bowl, pour the hot milk and chocolate on them, mix 
thoroughly, and return to the fire, stirring industriously. When it 
has thickened nicely, pour it out, flavor, and set away to get cold. 
Just before dinner, turn into a glass bowl, and heap on top the 
whipped cream, slightly sweetened. Or, if you have custard cups, 
nearly fill them with the chocolate, and top them with the snowy 
cream. This is a pretty dessert. Send around fancy cakes, or 
arrange an attractive basket of alternate slices of sponge and angel 
cake.' 


No. 11 
BREAKFAST. 

Milk Porridge. 

Brown Stew of Liver. Egg Gems. 

Baked Potatoes. Bread Toast. 

Coffee. Tea. Emit. 


Milk Porridge. 

One pint of oatmeal; one pint, each, of boiling water and milk; 
one teaspoonful of salt. 




300 


SPRING BILLS OF FARE. 


Sift the meal into the salted hot water, stir well, and leave it all 
night on the cooking stove. In the morning, surround with boiling 
water and cook one hour without stirring; add the hot milk, simmer 
ten minutes, and pour out. 

Brown Stew of Liver. 

Lay the sliced liver for half an hour in cold salt-and-water; 
wipe, and cut it into inch-square bits; fry half a sliced onion to a 
nice brown in dripping; strain out the onion, add a tablespoonful of 
browned flour to the fat, and stir to a smooth roux^ adding a cupful 
of boiling water as you go on; turn all into a saucepan, put in the 
liver with another cup of hot water, cover, and stew very slowly one 
hour, or until tender; season with pepper, salt, parsley, a teaspoon¬ 
ful of tomato catsup, and serve in a deep dish. 


Egg Gems. 

Three cups of prepared flour; three cups of milk; three eggs; 
one saltspoonful of salt. 

Beat the eggs light, add milk, flour and salt; beat fast upward 
for one minute and a half; fill hot, greased gem pans; bake in a 
quick oven. Graham gems made by this recipe, substituting 
Graham flour for white, are delicious. 


LUNCHEON. 

Broiled Smoked Salmon. 

Sweetbread Salad. Oatmeal Scones. ' 

Bread. Butter. Pickles. - - 

Crackers and Cheese. 

Soft Gingerbread. Chocolate. 





301 


SPRING BILLS OF FARE. 

Broiled Smoked Salmon. 

One pound of smoked salmon ; two tablespoonfuls of butter; 
juice of a lemon ; cayenne pepper. 

Wash and soak the salmon for one hour; wipe, and with a 
sharp knife cut into strips three inches long and an inch wide; 
parboil in hot water to which has been added a tablespoonful of 
vinegar and four or five whole cloves. When it has simmered for 
fifteen minutes, drain, wipe dry, and broil on a gridiron to a nice 
brown; lay on a hot dish, butter well, squeeze the lemon over the 
strips, pepper, and serve. 

Sweetbread Salad. 

Parboil three sweetbreads for ten minutes in fresh hot water; 
drain, and throw them into ice-water to blanch them; when quite 
cold, cook fifteen minutes in salted boiling water, take out, wipe, 
and set where they will cool suddenly. This will make them firm 
and crisp. Cut into round slices. Line a salad bowl with lettuce, 
lay the sliced sweetbreads on the leaves, and pour a mayonnaise 
dressing over them. 


Oatmeal Scones. 

Three cups of oatmeal; one pint of white flour, prepared ; one 
pint of boiling milk; two tablespconfuls of butter; half a tea- 
spoonful of salt. 

Sift oatmeal, flour and salt twice together into a bowl, melt the 
butter in the milk, make a hole in the middle of the meal, &c., and 
pour this in. Stir into a soft dough as quickly as possible, roll into 
a sheet less than an eighth of an inch thick, cut into round cakes, 
and bake on a hot griddle. Butter while hot and serve. They are 
good cold, also. 





302 


SPRING BILLS OF FARE. 
Soft Gingerbread. 


Two heaping cups of flour ; a scant half-cup of butter ; half-a- 
cup of milk; one cup of molasses, and two tablespoonfuls of sugar ; 
two eggs; one dessertspoonful of ground ginger; a half-teaspoonful 
of cinnamon; a quarter-teaspoonful of soda, sifted with the flour. 

Rub sugar, molasses and butter to a yellow cream, add the 
spices, the beaten yolks, the milk, whites and flour. Bake in two 
loaves in a moderate oven. 


DINNER. 

Cream Soup. Glazed Cod. Larded Chicken. 

Cauliflower with Cream Sauce. 

Browned Potatoes. Stewed Carrots. Fatima’s Puddings. 

Fruit. Coffee. 


Cream Soup. 

One quart of veal, or chicken, or mutton stock ; half cup of raw 
rice; yolks of three eggs ; one cupful of hot milk ; one tablespoon¬ 
ful of corn-starch wet up with cold milk ; salt, pepper and minced 
parsley. 

Simmer rice and stock together until the grains are soft; rub 
through a colander or sieve, and put back into the soup pot; sea¬ 
son, stir in the corn-starch, and simmer gently while you beat the 
yolks and pour over them the hot milk; add to the soup, cook one 
minute, but do not let it boil; serve in a hot tureen. 


Glazed Cod. 

Cut a steak from the most solid part of the fish, lay in salt and 
water for two hours, wipe dry, wash with vinegar and put into a 





SPRING BILLS OF FARE. 


303 


dripping-pan, witli Half a cup of boiling water; turn another pan 
over it, and steam for Half an Hour; remove tHe upper pan, rub with 
butter, and season with salt and pepper; baste twice in the next ten 
minutes with the butter and water in the pan; drain this off into a 
sauce-pan; wash the fish over with two beaten eggs, and shut up 
in the oven for a minute to glaze ; thicken the gravy with brown 
flour; add the juice of a lemon and half a glass of wine; boil up, 
pour a few spoonfuls about the cod when dished, the rest into a 
boat. 


Larded Chickens. 

Draw, wash thoroughly and wipe the chickens; truss as for 
roasting; lard the breasts with strips of fat salt pork in regular 
lines an inch apart, each lardoon being a half inch from the next in 
its row; lay the chickens, breast uppermost, in a dripping-pan, 
with a half cup of boiling water, and roast, basting often; allow 
about twelve minutes to the pound; keep the chickens warm while 
you mince the boiled giblets, and stir them into the gravy with a 
-thickening of browned flour. 


Cauliflower with Cheese Sauce. 

Boil in the usual way when done, put into a deep dish, and pour 
over it a sauce made by heating a cup of milk, stirring into it a table¬ 
spoonful of butter, cut up in one of prepared flour, and, when this 
thickens, adding three great spoonfuls of dry, grated cheese. Sea¬ 
son with salt, and a dash of cayenne. 


Fatima’s Pudding. 

One half pound of “ lady fingers,” stale enough to crumble easily; 
one quart of hot milk; six eggs ; one cupful of sugar; grated peel 





504 - 


SPRING BILLS OF FARE. 


of an orange, and half the grated peel of a lemon; j nice of two oranges; 
soak the crumbs in the hot milk; beat the eggs light, add the 
sugar and grated peel; when light, the milk and crumbs. Before 
the juice goes in, have a row of stone custard cups (buttered) ready 
in a pan of boiling water at the oven-door; add the orange j nice 
with a few strokes of the “ beaterpour into the cups, and shut up 
at once in the oven ; bake half an hour, and turn out on a hot dish ; 
eat with the following sauce: two tablespoonfuls of butter, stirred 
into one of arrowroot or corn-starch ; a cup of powdered sugar; two 
eggs ; a cupful of boiling water ; juice and a teaspoonful of grated 
orange peel. 

Heat the water in a sauce-pan, add sugar, butter and corn-starch, 
and when thick, the orange juice and peel; finally, the beaten 
eggs ; cook two minutes. 


No. 12. 


BREAKFAST. 

Oatmeal Porridge. Baked Fish Cake. 

Scrambled Eggs. Corn Cakes. 

Fruit. Tea. Coffee. 


Baked Fish Cake. 

Two pounds of cold, boiled fresh cod or halibut; a cup of 
mashed potatoes ; half a cup of bread-crumbs ; a cupful of drawn 
butter, in which has been stirred a teaspoonful of anchovy paste; a 
tablespoonful of finely cut parsley, and half as much minced onion ; 
a raw egg, butter, salt and pepper. Mix; the fish, “ picked ” evenly, 
with herbs, potato and drawn butter; season; put into a buttered 
bake-dish and set in the oven, covered, fifteen minutes; sift the 


/ 




SPRING BILLS OF FARE. 


305 


crumbs on top; stick bits of butter in them, and brown quickly. 
Wash over with beaten egg, shut the oven for a minute, and serve 
the cake in the bake-dish. 


Scrambled Eggs. 


Put a tablespoonful of butter, a gill of milk, a saltspoonful of 
salt,‘half as much pepper, and a tablespoonful of minced parsley in 
a frying-pan. When the mixture boils, break and stir into it eight 
or ten eggs. Beat and stir until they are well mixed, and cease to 
run over the pan. Line a dish with crustless toast dipped in hot 
milk, salted, peppered and buttered, and pour the eggs on this bed. 


Corn Cakes. 

Three even cupfuls of white Indian meal; two cups of sour or 
buttermilk; one heaping tablespoonful of lard; one tablespoonful 
of sugar; two tablespoonfuls of flour; one teaspoonful of soda; 
three eggs well beaten; a cup of boiling water. 

Sift meal, flour, salt and soda together three times into a bowl; 
mix sugar and lard in the boiling water, add the milk ; make a hole 
in the meal and flour, and put this in, stirring down quickly. Now, 
add the beaten eggs, and whip upward hard, until you have a 
smooth, light batter. Bake in greased pate pans at once. Eat hot. 


LUNCHEON. 


Steamed Clams. 


String Bean Salad. 


Cold Meat garnished with Parsley. 


Bread, Butter, Crackers. 


Fried Bananas. 


Cocatina and Macaroons. 





3o6 


SPRING BILLS OF FARE. 


Steamed Clams. 

Put tLe clams, without removing the shells, in your steamer, 
laying them flat, that the juice may not escape; set the steamer 
over a pot of boiling water shut up tightly, and keep this at a hard 
boil, but not touching the clams, half an hour. Peep in then to see 
if the shells have opened. If not, close down the top for ten min¬ 
utes more; take out the clams, pry off the upper shells, and arrange 
the lower (holding*the clams) on a flat dish. Lay on each, a sauce 
made by whipping a tablespoonful or more of butter to a cream 
with the juice of a lemon, a little chopped parsley, salt, and a touch 
of cayenne. Eat hot, with warmed crackers. 


String Bean Salad. 

Take a cup of cold, boiled string beans, and if they have not 
been cut into inch-lengths before they were cooked, do it now; heap 
on a' flat dish ; encircle with a row of cold boiled beet slices; on 
each one of these lay a slice of hard-boiled egg ; garnish with crisp 
lettuce leaves as a frill and send around mayonnaise dressing with 
it. This will make a pretty and palatable dish. 


Fried Bananas. 

Pare a dozen bananas and cut each lengthwise into three slices; 
have ready a batter made by beating two eggs light with half a 
cupful of milk and four tablespoonfuls of prepared flour, slightly 
salted ; dip the banana slices into this and fry in boiling lard to a 
golden brown. Drain off the grease and serve on a hot dish lined 
with white paper. 




SPRING BILLS OF FARE. 

DINNER. 


307 

Chicken Bisque. Brisket of Beef a la mode. 

Stewed Corn. Lima Beans. 

Browned Sweet Potatoes. Batter Pudding. 

Cream Sauce. 


Chicken Bisque. 

An old fowl; a cupful of cracker crumbs; a quarter pound of 
almonds, blanched and dried to crispness ; a large tablespoonfiil of 
minced onion, and the same of parsley ; a cup of hot milk ; four 
quarts of cold water ; pepper and salt; two raw eggs, beaten light. 

Clean and boil the fowl slowly in the water, until the flesh slips 
from the bones ; salt and pepper it, and set away in the liquor until 
next day. Skim it, then, and taking out the fowl, bone and mince 
the flesh fine. Shred the almonds into minute shavings, mix with 
the chopped meat; onions and parsley, and put all into the broth 
when you have strained it into a pot. Simmer gently half an hour, 
taking care it does not scorch; add the cracker crumbs, then, the 
beaten eggs when you have stirred them into the hot milk. Take 
from the fire, and set in boiling water five minutes, covered, before 
turning into the tureen. 

Brisket of Beef a la mode. 

Take out the bones with a sharp knife, and bind the beef into 
shape with broad tapes. Make incisions quite through the meat 
perpendicularly, and thrust into them lardoons of fat salt pork. 
The holes should be less than an inch apart. Lay in a broad pot, 
put in two cupfuls of warm—not hot—water, fit on a tight lid, and 
cook slowly twenty minutes to the pound. Take up the meat, and 




3o8 


SPRING BILLS OF FARE. 


lay in tlie dripping pan. Cover the top an inch thick with a force¬ 
meat of crumbs, fat salt pork, a dozen finely-minced oysters, a tea- 
spoonful of chopped onion, and pepper to taste ; set in the oven long 
enough to brown nicely. Meanwhile, cool and skim and strain the 
gravy ; return to the fire in a saucepan, thicken with browned flour; 
add a glass of wine, and a teaspoonful of French mustard, boil up 
once and serve in a boat. 


Stewed Corn. 

Open and turn out a can of corn three hours before using, drain 
off the liquor and set the com in a cold place. Half an hour before 
dinner, put a cup of boiling water in one of milk in a saucepan; 
drop in a bit of soda; add the corn and cook gently half an hour. 
Salt and pepper to taste, stir in a tablespoonful of butter, rolled in 
one of flour, boil up once and serve. 


Lima Beans. 

Canned Lima Beans are heated in the same way as com, only 
leaving out the milk and flour. They should be drained also before 
the butter is stirred in. 


Browned Sweet Potatoes. 

They are getting soft and watery at this season. Boil them fifteen 
minutes, peel, and lay in the oven to bake, basting them with but¬ 
ter until they are of a fine brown. 


Batter Pudding. 

Two cups of Hecker’s prepared flour ; three cups of milk; foui 
eggs ; a quarterspoonful of salt; one tablespoonful each of lard and 






SPRING BILLS OF FARE. 


309 


butter. Chop the shortening into the flour with the salt until 
thoroughly mixed. Beat the eggs very light, add the milk to them, 
beat in the flour by the handful; pour into a cake-mold with a 
funnel in the middle and bake in a quick oven. 


Cream Sauce. 

One cup of sugar; one cup of milk; whites of two eggs, beaten 
to a meringue ; one tablespoonful of butter cut up in two teaspoon¬ 
fuls of corn-starch; vanilla seasoning. Heat the milk to boiling, 
stir in sugar and floured butter. Boil up sharply, withdraw from 
the fire and beat in meringue and flavoring. 


No. 13. 

BREAKFAST. 

Mush and Milk. Oyster Omelette. 

Waffles. Stewed Potatoes. 

Fruit, Coffee, Tea. 


Mush and Milk. 

One cup of Indian meal, scalded with two cups of boiling water; 
one quart and a pint of boiling water; two teaspoonfuls of salt; 
stir the scalded meal into the boiling salted water, and cook in a 
farina kettle for at least an hour. You cannot cook much too long; 
now and then beat up from the bottom and work out the clots. Serve 
in an open dish. Eat with milk and cream. 


Oyster Omelette. 

Six eggs, whites and yolks beaten separately; one tablespoonful 
of cream; a half teaspoonful of com-starch wet with the cream; a salt 






310 


SPRING BILLS OF FARE. 


spoonful of salt and a “ dust ” of pepper; a dozen fine oysters, 
broiled. 

Beat yolks well, adding tbe cream and corn-starcb, stir in tbe 
stijffened wbites lightly, have ready a tablespoonful of butter in a 
frying pan hissing hot, but not browned. Pour in the omelette, and 
as soon as it sets at the edges, loosen with a knife, and shake gently 
with a uniform motion from side to side, until the center is almost 
“ set.” The oysters should have been broiled before you began the 
omelette. To do this, roll them in fine cracker dust, salted and 
peppered, broil quickly over a clear fire, transfer to a hot dish, put a 
bit of butter on each, cover and keep hot while the omelette is cook¬ 
ing. When this is done, line one half of it, as it lies in the pan, 
with the oysters, fold the other over it dexterously and reverse the 
frying-pan quickly upon the heated dish in which it is to be served. 


Waffi.es. 

Three scant cups of milk; two eggs; three cups of prepared 
flour; one heaping tablespoonful of butter, just melted ; half a tea- 
spoonful of salt; one tablespoonful of sugar. 

Beat the eggs very light, cream butter and sugar, and put them 
in. Add the milk, then-salted flour. Mix thoroughly, and bake in 
well greased waffle-irons. Try a spoonful of batter first to test it 
and them. 


Stewed Potatoes. 

Peel, and cut in square bits, dropping these in cold water as you 
go on. Cook tender in boiling, salted water. Turn off half of this 
when they are nearly done, and replace with a like quantity of hot 




SPRING BILLS OF FARE. 


311 

milk in wkick Has been dissolved a tablespoonful of butter cut up 
in flour. Simmer tliree or four minutes, pepper, salt, and stir in 
a teaspoonful of finely cut parsley. Boil up and dish. 


LUNCHEON. 

Rechauffe of Fish. Tomato Toast. 

Bread and Butter. Crackers and Cheese. Rusk. 

Jam or Marmalade. 


Rechauffe of Fish. 

Pick cold boiled cod or halibut into even small flakes ; put into a 
frying-pan a cup of boiling water (for a heaping cupful of fish), 
season well with pepper and salt, stir in a tablespoonful of butter 
cut up in a great spoonful of flour. As it simmers, add the fish, 
toss and turn with a fork, and when smoking hot, put in three table¬ 
spoonfuls of cream. It should be just stiff enough to be mounded 
in the middle of a platter. Have ready the beaten whites of two 
eggs; spread quickly on the mound and set the dish in a hot oven 
long enough to cook the meringue. Garnish with lemons, cut 
lengthwise into eighths. 

Tomato Toast. 

Stew a quart of ripe tomatoes ten minutes, and run through a 
colander. Season with pepper, salt, a little sugar, and two teaspoon¬ 
fuls of butter, and simmer to a smooth soft pulp. Another ten 
minutes is enough. In another vessel scald half a cup of hot milk 
with a bit of soda half the size of a pea dissolved in it, stir in a tea- 
spoonful of butter, add to the tomatoes, and pour at once over slices 
of crustless toast buttered well, and laid on a heated platter. Let 





312 


SPRING BILLS OF FARE. 


it stand tLree minutes before serving. It will be a pleasing com¬ 
panion disb to the fish. 


Crackers and Cheese. 

Make an intermediate course of these, heating the crackers 
slightly, and serving in a basket lined with a napkin. With olives, 
they make an agreeable entr'acte^ and add elegance to a plain 
luncheon. 


Rusk. 

Four cups of milk; four tablespoonfuls of yeast; about three 
cups of flour; one cup of butter; two cups of sugar; three eggs ; 
a very little cinnamon. 

Make flour, milk and yeast into a sponge, and let it rise over 
night. In the morning, work in more flour (if needed to make a 
soft dough), add the eggs, spice and butter and sugar ; (creamed) 
knead for five minutes, and let it rise for four hours longer. Break 
off bits, and round, with floured hand, into small biscuits; lay 
closely together in a baking pan and set for a third rising of half an 
hour, or until they are light. Bake in a moderate oven, covering 
with paper should they brown too fast. When quite done, wash the 
tops lightly with butter and sugar to glaze them. Serve fresh, but 
not hot, and pass jam or marmalade, and if you can get it, iced milk 
with them. 

» 

DINNER. 

Black Bean Soup. Fried Shad with Sauce Piquante. 

Beefsteak and Onions. Beets. 

Spinach on Toast. Rice Cream. Brandied Peaches. 

Light Cakes. Fruit. Coffee. 





SPRING BILLS OF FARE. 
Black Bean Soup. 


313 


Four cups of black, or purple, or “ mock-turtle soup ” beans ; 
two quarts of stock, in wbicb corned bam, or fat salt pork, or corned 
beef has been cooked ; one onion, chopped ; four tablespoonfuls of 
chopped celery; one great spoonful of butter rubbed in one of flour; 
pepper; one teaspoonful of sugar. 

Soak the beans twelve hours. Skim and strain the stock, and 
put it cold at the back of the range, with the beans, onion and 
celery. Give it plenty of time to cook, and for two hours, do not 
let it boil. After that, take care it does not burn. When the beans 
are broken to pieces, turn the contents of the pot into a colander, 
set over a kettle and rub the beans through into the liquor below. 
Return to the fire, stir in the pepper, sugar and floured butter, and 
simmer fifteen minutes. Have ready dice of bread, fried crisp, 
and slices of peeled lemon to lay on the surface of the soup in the 
tureen. A little tomato juice is an improvement. 


Fried Shad with Sauce Piquante. (A handsome disk.) 

Split the fish as for broiling, and, with a sharp knife, divide it 
into pieces nearly as wide as your hand. Roll these in beaten yolk 
of egg, when you have salted and peppered each,—then, in finely- 
powdered cracker, also salted and peppered,—and set them on the 
ice for three or four hours. Fry them in deep fat to a yellow-brown, 
drain off every drop of grease, and lay lengthwise on a hot fish-dish. 

To make the sauce, beat up three tablespoonfuls of butter to a 
cream, with three tablespoonfuls of lemon juice (strained), mix in, 
at the last, the same quantity of finely-minced parsley, beating all 
together until the sauce is green. Have ready eight half lemons, 



314 


SPRING BILLS OR FARE. 


emptied of pulp and j uice ; fill liglitly witli tlie sauce and lay about 
the fish when dished, serving one to each person. 

You can garnish smelts and halibut in the same way. 


Beefsteak and Onions. 

Broil the steak quickly, turning often. Give your whole atten¬ 
tion to a steak while cooking it. Lay on a hot dish, pepper and salt, 
butter lightly, and set, covered, in the plate-warmer. Fry a sliced 
onion three minutes in two tablespoonfuls of butter, not letting it 
scorch. Strain the butter into a hot bowl, stir in the juice of half 
a lemon, and a saltpoonful of made mustard, pour over the steak, 
cover again, and keep hot for five minutes before serving. 


Beets. 

Boil whole, without breaking the skin. Old beets need at least 
three hours of cooking to be eatable. Scrape, and slice into a deep 
dish; pour over them three tablespoonfuls of vinegar scalded with 
two tablespoonfuls of butter. 


‘Spinach on Toast. 

Wash and pick the leaves from the stalks; boil for twenty min¬ 
utes in hot, salted water, drain dry, rub through a colander into a 
saucepan; heat, and add a liberal tablespoonful of butter, a tea¬ 
spoonful of sugar, pepper and salt to taste, and a pinch of nutmeg. 
Beat until it bubbles all over, put in two tablespoonfuls of cream, 
heat again, and heap on squares or rounds of buttered toast, a slice 
of boiled egg on each hillock. 





SPRING BILLS OF FARE. 

Rice Cream. 

One cup of rice boiled soft, but not to a paste; two cups of 
milk; four eggs; a cup of sugar; vanilla extract; a cup of 
whipped cream. 

Make the eggs, milk and sugar into a custard, season with 
vanilla. Scald tlie milk first, pour this upon the beaten eggs and 
sugar, and cook until it thickens well. While still hot, beat in the 
rice, season with vanilla, and let it get cold before you beat 
in the whipped cream. Set it to form in a wet mold on ice. When 
you are ready for it, turn out on a glass dish. Pass brandied peaches 
and light cake with it. 


No 14.. 

BREAKFAST. 

Oatmeal Porridge (cold). Liver and Bacon. 

Stewed Potatoes. Cornmeal Muffins. 

Fruit. Tea. Coffee. 


Oatmeal Porridge (Cold). 

Soak a cupful of oatmeal five or six hours in cold water. Drain, 
and put it over the fire with a quart of warm water salted 
slightly; cook, stirring often, and adding boiling water if it stiffens 
unduly, for at least an hour. Turn out into small cups or tumblers, 
each holding a “ help ” for a single person. Next morning, empty 
these carefully upon a flat dish; serve in saucers and eat with sugar 
and cream. 







SPRING BILLS OF FARE. 


Liver and Bacon. 

Slice the liver, and lay it in cold salt-and-water for half an hour, 
while you fry slices of breakfast-bacon in a clean frying-pan until 
they are clear and somewhat crisp. Take those out and keep hot 
over boiling water. Wipe the liver dry, pepper and salt each piece, 
and roll in flour, then fry to a fine brown in the fat left by the 
bacon. Shake off the grease when all are done, lay in neat order 
on a hot platter and dispose the bacon, gamish-wise, about it. Some 
like the flavor imparted by frying a little sliced onion in the fat 
with the liver. 


CoRNMEAL Muffins. 

Two cups of cornmeal; one cup of flour; two eggs ; two cups 
v;f milk, and three of boiling water; half a yeast cake, or three 
tablespoonfuls of yeast; a tablespoonful of melted lard ; a heaping 
teaspoonful of salt; a tablespoonful of sugar. Scald the meal with 
the boiling water, and let it cool, before mixing in the melted lard, 
milk, beaten eggs, sugar, yeast and flour. Beat up hard, and set 
it to rise over night. In the morning, half-fill muffin-tins with the 

batter, let them stand in a warm place for fifteen minutes, and bake 
in a steady oven. 


LUNCHEON. 

Baked Omelette with Herbs. 

Cabbage Salad, with Boiled Dressing. ~ 
Bread. Butter. Cheese. Olives. 


Farina Blanc-Mange. 




SPRING BILLS OF FARE. 


317 


Baked Omelette, with Herbs. 

Beat tlie yolks of six eggs light, stir in with them three table- 
spoonfuls of milk, in which has been rubbed smooth a quarter-tea- 
spoonful of arrowToot. Have an assistant prepare, meanwhile, a 
pudding or pie-dish by melting in it a tablespoonful of butter beaten 
to a cream, with a tablespoonful of minced parsley, tender celery- 
tops and a slice of onion. All must be finely chopped. Pepper and 
salt them lightly. Froth your whites, set your bake-dish in the 
oven until the butter hisses ; mix yolks and whites with a swift 
whirl of the “ Doverpour the omeRtte into the dish, and shut up 
promptly in a brisk oven. As soon as it is high, and the middle 
“ set,” pass a knife around the edge, and turn out on a hot-water 
dish. Serve and eat at once. 

Cabbage Salad, with Boiled Dressing. 

Shred the heart of a white cabbage fine with a sharp knife—a 
chopper bruises it. Heat in a saucepan a cup of vinegar, a table¬ 
spoonful of butter, one of sugar, half a teaspoonful of made must¬ 
ard, a saltspoonful of salt and the same of pepper. In a second 
vessel, heat two-thirds of a cupful of milk ; stir into it two beaten 
eggs, and cook until they begin to thicken. When the vinegar 
bolis, pour it upon the shred cabbage ; put all back into the sauce¬ 
pan, stir one minute with a silver or w'ooden fork, add the boiled 
milk and eggs, toss and stir well, turn into a covered bowl, and set 
where it will cool suddenly. Serve in a glass dish. 


Farina Blanc Mange. 

One quart of milk; two eggs ; half a cupful of sugar. 

Four tablespoonfuls of farina soaked for two hours in enough 
cold vrater to cover it. Half a saltspoonful of salt. Two teaspoon¬ 
fuls of vanilla essence or rose water. 




3i8 


SPRING BILLS OF FARE. 


Heat tFe milk, salt and sugar it, and add tke soaked farina. 
Stir and cook for kalf an hour, pour it upon the beaten eggs, beat 
all well, return to the farina kettle and cook five minutes, stirring 
faithfully to prevent lumping. Take from the fire, add the flavoring 
and set to form in a mold wet with cold water. Eat with cream and 
sugar, or custard. 

DINNER. 

Canned Pea Soup. Stuffed Halibut. 

Curried Chicken. Rice. Bananas. Kidney Beans. 

Cocoanut Custard and Sponge Cake. 

^ Fruit. Coffee. 


Canned Pea Soup {Without Meat), 

Open a can of American peas, drain and lay them in cold, salt 
water for half an hour. Boil them soft in three pints of hot salted 
water, with a slice of onion and a stalk of celery. A sprig of 
green mint improves the flavor. When broken to pieces, rub them, 
with the water in which they were cooked, through a colander; put 
over the fire and bring to a boil. Add two heaping tablespoonfuls 
of butter rolled in three of flour, half a cupful of hot milk, a small 
teaspoonful of sugar; salt and pepper to your taste (which may 
not be mine or your neighbor’s). Simmer and stir for five minutes, 
and turn into a tureen in which is a handful of fried bread-dice. 


Stuffed Halibut, 

Buy a thick piece of halibut, weighing five or six pounds, and 
let it lie in salt-and-water for two hours. Wipe it, pass a sharp 
knife down to the bone in several places, and thrust into the cuts a 





SPRING BILLS OF FARE. 


319 

forcemeat of cnimbs, pork minced fine, pepper and salt. Lay in a 
dripping pan and cook in a good oven, basting for tbe first half-hour 
with butter-and-water, afterward with its own gravy. Five pounds 
should be baked in about an hour. Take up the fish, and keep hot. 
Add to the strained gravy from the dripping pan, the juice of a 
lemon, a teaspoonful of anchovy paste, a tablespoonful of butter 
rubbed into two of browned flour (more boiling water if needed)— 
boil up once and pour a little over the fish, the rest into a sauce¬ 
boat. 


Curried Chicken. 

Clean and joint as for fricassee, cover with cold, weak broth, and 
stew slowly until tender. If you have no broth, chop a quarter 
pound of fat salt pork fine and cook with a little onion in three cups 
of water, until you have a pint of liquid. Strain and cool, before 
pouring over the jointed fowl. Ten minutes before taking it up, 
stir in a tablespoonful of good curry-powder, wet in cold water, and 
simmer gently. Lay the chicken on a hot dish and pour the gravy 
upon it. 

Rice. 

Cook a cupful of raw rice in a generous quart of boiling water, 
without stirring, until tender, shaking up the saucepan vigorously 
several times. Drain off the water, salt the rice, and let it dry 
at the back of the range before dishing it. Give a portion of rice 
with each “ help ” of chicken, pouring the curry gravy on it. 


Bananas. 

The Bast Indian fashion of passing cool bananas with curried 
meat is pleasant, if it seems odd to us. They are a grateful adjunct, 
especially to palates unused to the pungent condiment. 





SPRING BILLS OF FARE. 


318 

Heat the milk, salt and sugar it, and add the soaked farina. 
Stir and cook for half an hour, pour it upon the beaten eggs, beat 
all well, return to the farina kettle and cook five minutes, stirring 
faithfully to prevent lumping. Take from the fire, add the flavoring 
and set to form in a mold wet with cold water. Eat with cream and 
sugar, or custard. 

DINNER. 

Canned Pea Soup. Stuffed Halibut. 

Curried Chicken. Rice. Bananas. Kidney Beans. 

Cocoanut Custard and Sponge Cake. 

^ Fruit. Coffee, 


Canned Pea Soup {Without Moat), 

Open a can of American peas, drain and lay them in cold, salt 
water for half an hour. Boil them soft in three pints of hot salted 
water, with a slice of onion and a stalk of celery. A sprig of 
green mint improves the flavor. When broken to pieces, rub them, 
with the water in which they were cooked, through a colander; put 
over the fire and bring to a boil. Add two heapmg tablespoonfuls 
of butter rolled in three of flour, half a cupful of hot milk, a small 
teaspoonful of sugar; salt and pepper to your taste (which may 
not be mine or your neighbor’s). Simmer and stir for five minutes, 
and turn into a tureen in which is a handful of fried bread-dice. 


Stuffed Halibut. 

Buy a thick piece of halibut, weighing five or six pounds, and 
let it lie in salt-and-water for two hours. Wipe it, pass a sharp 
knife down to the bone in several places, and thrust into the cuts a 





SPRING BILLS OF FARE. 


319 


forcemeat of cnimbs, pork minced fine, pepper and salt. Lay in a 
dripping pan and cook in a good oven, basting for the first half-hour 
with butter-and-water, afterward with its owm gravy. Five pounds 
should be baked in about an hour. Take up the fish, and keep hot. 
Add to the strained gravy from the dripping pan, the juice of a 
lemon, a teaspoonful of anchovy paste, a tablespoonful of butter 
rubbed into two of browned flour (more boiling water if needed)— 
boil up once and pour a little over the fish, the rest into a sauce¬ 
boat. 

Curried Chicken. 

Clean and joint as for fricassee, cover wdth cold, weak broth, and 
stew slowly until tender. If you have no broth, chop a quarter 
pound of fat salt pork fine and cook with a little onion in three cups 
of water, until you have a pint of liquid. Strain and cool, before 
pouring over the jointed fowl. Ten minutes before taking it up, 
stir in a tablespoonful of good curry-powder, wet in cold water, and 
simmer gently. Lay the chicken on a hot dish and pour the gravy 
upon it. 


Rice. 

Cook a cupful of raw^ rice in a generous quart of boiling water, 
without stirring, until tender, shaking up the saucepan vigorously 
several times. Drain off the water, salt the rice, and let it dry 
at the back of the range before dishing it. Give a portion of rice 
with each “ help ” of chicken, pouring the curry gravy on it. 


Bananas. 

The Hast Indian fashion of passing cool bananas with curried 
meat is pleasant, if it seems odd to us. They are a grateful adjunct, 
especially to palates unused to the pungent condiment. 





320 


SPRING BILLS OF FARE. 
Kidney Beans. 


Soak a pint of beans over night in cold water. In the morning 
exchange this for tepid, and, two hours and a-half before dinner¬ 
time, put them over the fire in plenty of cold water and cook slowly 
until the skins begin to break. Turn off all the water, put a clean 
cloth on the beans left in the saucepan, and set at the side of the 
range to keep hot until you are ready to serve them. Put into a 
deep dish, pepper and salt, stir in a tablespoonful of butter, and 
send to table. 


CocoANUT Custard. 

Heat a quart of milk in a farina kettle. Beat the yolks of five 
eggs and the whites of two, light; add five tablespoonfuls of sugar, 
and pour upon these scalding milk, stirring as you do so. Set over 
the fire again, and stir twelve or fifteen minutes, or until the custard 
begins to thicken. Have ready in a bowl, one-half of a grated 
cocoanut, and pour the thickening custard upon it, stirring them up 
together. Flavor, when cold, with rose-water or bitter almond: put 
into a glass dish and lay carefully on it the other half of the grated 
cocoanut. On this spread a meringue of the frothed whites of three 
eggs mixed with two tablespoonfuls of powdered sugar. Eat with 
sponge cake. 






Summer Bills of Fare. 

No. 15. 

BREAKFAST. 

Oatmeal Porridge. Mince of Ham and Eggs. 

French Rolls. 

Baked Potatoes. Berries. 

Tea. Coffee. 

Mince of Ham and Eggs. 

Chop the remnants of a ham which will no longer furnish slices 
for the table, put into a frying-pan a tablespoonful of butter rolled 
in browned flour, a teaspoonful of vinegar, a little pepper and a 
quarter teaspoonful of mustard. Let it boil, and put in the minced 
ham. Stir until very hot, turn into a pie-dish, set in the oven, and 
break on the surface five or six raw eggs. Shut up in the oven and 
bake for five minutes, just long enough to “ set ” the eggs. Serve 
in the pie dish. 

French Rolls. 

One quart of flour, sifted with a saltspoonful of salt and a tea¬ 
spoonful of sugar; two cups of milk; half-cake of compressed 
yeast; two eggs ; one tablespoonful of melted butter. 


r 











324 


SUMAIBR BIBBS OF FARE. 


DINNER. 

^lock Turtle Soup. 

Fried Whitefish. Fresli Beef’s Tongue ati gratin» 

String Beans. Potatoes au Geneve, 

Corn Starch Custard. Pineapple Sliced, with Wine. 

Coffee. 


Mock Turtle Soup. 

A calf’s head dressed with the skin on; four quarts of cold 
water; four tablespooufuls of butter, and twice as much browned 
flour; half a can of tomatoes, strained through a sieve; juice of a 
lemon, and one sliced lemon ; a teacupful of brown sherry ; pepper 
and salt to taste ; a tablespoonful of allspice, powdered; a raw egg. 
Boil the head slowly for four hours and let it get cold in the liquor. 
Take it out and cut the flesh from the bones. Set aside the fleshy 
parts of the cheek with the tongue, to be cut into dice, and divide 
the rest into two parts wBen you have chopped it fine. Return 
one-half to the skimmed liquor with the bones, and set it where it 
will heat slowly. Make the other into forcemeat with the brain, 
binding it wdth a beaten egg, and seasoning well. Roll into balls 
with floured hands ; set in a quick oven to harden, and, when a firm 
coat forms on the outside, take them out and set them away to 
cool. Rub the tomatoes through a sieve. When the soup has 
cooked for one hour, strain out bones and meat; put back over the 
fire with the tomatoes, and while it heats, make- a “ roux ” in the 
frying-pan of the butter and flour, stirring to a smooth, brown, oil¬ 
like mixture, then thinning with a few spoonfuls from the soup- 
kettle. Add the spice, pepper and salt, and stir all into the soup. 
Cook a few minutes at a sharp boil, put m the meat-dice and lemon. 



SUMMER BILES OF FARE. 


325 


Ten minutes later, drop in the balls, after which the soup should 
not boil. The wine goes in just before the soup is poured into the 
tureen. The yolks of six hard-boiled eggs are an improvement. 

kluch of the excellence of this most popular of soups depends 
on the seasoning. If this is judiciously done, obedience to the 
directions given will result in success—and delight. It is even 
better the second day than the first. 


Fried Whitefish. 

Clean, without splitting, salt and pepper them, roll in cornmeal 
or flour, and fry in cleared dripping or in sweet lard. Drain off the 
fat and serve on a hot dish. 


Fresh Beef’s Tongue au gratin . 

Boil for an hour, lay on a dish and skin with a sharp knife. 
Rub, while hot, with butter beaten to a cream with a little lemon 
juice, salt and pepper; put into a dripping pan, sift fine crumbs all 
over it thickly, pour a few spoonfuls of hot soup-stock into the pan to 
prevent burning, and bake for half an hour, wetting carefully, 
several times with the gravy from the pan. For sauce, add a table- 
spoonful of browned flour rubbed up with the liquor in which the 
tongue was cooked, to that left in the dripping pan, pepper and salt 
to taste; boil one minute, and pour into a gravy boat. 


String Beans. 

String them on both sides with a sharp knife, cut into inch 
lengths, and cook tender in hot salted water. The time will depend 
on the age and size ; drain well, stir butter, pepper and salt through 
them, and dish. 





326 


SmmUR BILLS OF FARE. 
Potatoes au Geneve. 




Boil and mash a dozen potatoes, making them soft with milk 
and butter, heap on a pie-plate in a smooth mound, scoop out a 
cupful from the center of the heap, leaving a conical cavity; glaze 
the inside of this, and the outside of the mound with white of egg, 
and set in a quick oven to harden the glaze. -Meanwhile, beat into 
a small cupful of melted butter four tablespoonfuls of grated cheese, 
the whipped yolks of two eggs, salt and pepper to taste. Heat and 
stir, and when thick and hot, pour into the crater of the mound. 
Sift fine crumbs upon the sauce; set in the oven to brown slightly 
and send to table. 


Corn Starch Custard. 

One quart of milk; four eggs; three tablespoonfuls of com 
starch; five tablespoonfuls of sugar; a tablespoonful of butter; a 
little salt and nutmeg. 

Scald the milk, wet up the com starch with cold milk, salt it, 
and stir into the boiling, until it is thick and free from lumps. 
Take it off, beat in the butter and let it get almost cold before 
whipping in the frothed eggs, the sugar and spice. Beat well and 
long, turn into a buttered pudding-dish, bake to a yellow-brown; 
sift sugar over it when perfectly cold, and eat with cream, or with 
brandied peaches. 


Pineapple sliced, with Wine. 

Pare and cut the fruit into dice, put a layer in a glass dish, 
sugar well, and wet with a few spoonfuls of sherry; more fruit, 
more sugar and wine, until the dish is full. Strew sugar over the 
top, set on ice and eat within an hour after the dish is prepared, as 
the wine toughens the fruit. 




SUMMER BILLS OF FARE. 

No. 16. 
BREAKFAST. 


327 


Hominy. Stewed Eels a la Francaise, 

Farina Waffles. Savory Potatoes. 

Berries. Coffee. Frothed Chocolate. 


Stewed Eels a la Francaise. 

Clean, skin and cut the eels into pieces two inches long, lay in a 
saucepan with a little minced parsley, a sprig of thyme, a teaspoon- 
ful of minced onion, a tablespoonful of butter, the juice of half a 
lemon, pepper, salt and just enough boiling water to cover them. 
Cook gently until tender; take up the fish with a perforated spoon, 
keep hot on a chafing dish while yon strain the gravy, thicken it 
with flour and boil it three minutes. Beat up two eggs, stir into 
the sauce quickly, and remove from the fire before they curdle. 
Pour over the eels, and serve. 

Farina Waffles. 

One cup cold, boiled farina; half-cup of prepared flour; one 
pint of milk; two eggs ; one tablespoonful of lard; salt. 

Rub the farina smooth with the melted lard, work in milk and 
salt, beat hard before adding the flour and eggs, and afterward. The 
batter should be light and lumpless. Bake in greased waffle-irons. 


Savory Potatoes. 

Mince a quarter pound of fat salt pork; add a teaspoonful of 
chopped onion, and a tablespoonful of minced parsley, eight pota¬ 
toes, peeled and quartered; cover with cold water, and cook until 
the potatoes are done. Drain, mash, mound on a pie plate, sift 
rumbs over them and brown in the oven. 





3^8 


SU.MMER BILLS OF FARE. 


Frothed Chocolate. 

Make in the usual way, turn into a hot bowl, and with a 
“ Dover ” egg-beater, whisk in the frothed whites of three eggs. 
Pour into the heated chocolate pot, and it is ready for use. 


LUNCHEON. 

Mince of Chicken and Eggs. Shrimp Salad. 

Thin Bread and Butter. Crackers. 

Cheese. Olives. Huckleberry Cake. 


Mince of Chicken and Eggs. 

Chop cold boiled or roasted fowl; mix up with a cupful of drawn 
butter, season with pepper, salt, a pinch of nutmeg, and pour into a 
bake-dish. Set in the oven until a skin forms on top, and the sur¬ 
face shakes with the ebullition of the heated heart. Lay as many 
poached eggs on top as will lie easily in the dish, and serve. 


Shrimp Salad. 

Open a can of shrimps some hours before you want to use them, 
and turn upon a dish. Set on ice until needed. Line a salad bowl 
or a broad salver with leaves of cool, crisp lettuce ; lay the shrimps 
on them, and pour mayonnaise dressing on the fish, or send it 
around with the salad. A popular dish in hot weather. 


Thin Bread and Butter. 

Cut fresh Graham bread thin, when you have buttered the end 
of the loaf before cutting each slice; pare off the crust, and pile 
on a folded napkin in a plate. 






SUMMER BILLS OE FARE. 329 

Huckleberry Cake. 

Two cups of sugar; one cup of butter; three cups'of Hecker’s 
prepared flour; one cup of milk; five eggs ; one teaspoonful of 
nutmeg, and one of cinnamon; one quart of huckleberries. 

Cream butter and sugar; beat in the whipped yolks, the spice, 
milk, flour, the frothed whites, finally, the berries, dredged whitely 
with flour, breaking them as little as possible. Bake in shallow 
tins or in pate-pans. It is better the second day after it is baked. 


DINNER. 

Tomato Soup. Lobster Pat6s. 

Beef Roast <2 P Orleans: New Potatoes. Young Onions. 

Banana Ice Cream. Cake. Coffee. 


Tomato Soup. 

Two quarts of tomatoes, peeled and sliced; three pints of broth— 
veal or chicken is best; one tablespoonful of minced parsley, and 
the same quantity of minced onion ; one teaspoonful of sugar; pep¬ 
per and salt to taste; browned flour thickening ; a tablespoonful of 
butter; fried bread dice. 

Stew the tomatoes in the broth until they are broken all to pieces, 
add herbs and onion, stew twenty minutes, rub through a colander, 
season, thicken with a tablespoonful of browned flour, rubbed in one 
of butter; boil two minutes, and pour upon the fried bread in the 
tureen. 


Lobster Pates. 

Meat of one large lobster, or two small ones ; two cups of veal 
broth; two tablespoonfuls of butter; beaten yolks of two eggs; 





330 


SUiMMER BILLS OF FARE. 


juice of a lemon; one Leaping tablespoonful of flour rubbed up 
with the butter; salt and cayenne to liking ; puff paste for shell. 

Heat the broth to a boil, skim, and stir in the buttered flour; 
put in the lemon-juice and seasoning, the beaten yolks, the lobster, 
cut up small, and set in boiling water over the fire ten minutes, 
stirring now and then. Have ready pate-pans lined with pastry, 
baked in a brisk oven, slip out the “ shells,” fill with the hot lobster 
mixture, set in the oven three minutes, and serve. If you do not 
care to take the trouble of pastry-making in hot weather, buy 
empty pate-shells from a pastry cook, heat and fill them with the 
lobster mixture. This is an elegant supper-dish, as well as an 
entree. 


Beef Roast a TOrleans, 

A rolled rib roast is best for this purpose. The night before you 
mean to cook it, put into a broad pan three tablespoonfuls of salad 
oil, four tablespoonfuls of chopped onion, a dozen whole pepper¬ 
corns, and the juice of a large lemon. Lay the roast in this, and at 
the end of two hours, turn it over, anointing the edges well with the 
sauce. In the morning, turn it again. When ready to cook it, put 
iuto the dripping-pan, dash a cupful of boiling water over the top, 
and as it heats, baste with the sauce in which it has lain over night, 
mingled with hot water and strained. Cook ten minutes to the 
pound, and just before taking it up, baste all over with butter, sift 
flour on the top, and as soon as this froths and browns, transfer the 
meat to a hot dish. Garnish with water-cresses. 


New Potatoes. 

Are so indigestible until fully grown that to advise cooking them 
is like recommending a dietjDf boiled bullets. When ripe—and 




SUMMER BILLS OF FARE. 


331 


not until then —they are a valuable contribution to a Summer bill 
of fare. Rub tbe skins off with a coarse towel, wasli in cold water 
and drop into boiling, a little salted; cook fast for twenty minutes ; 
turn off tbe water, sprinkle witb salt and set at tbe back of tbe 
range in an uncovered pot to dry off into mealiness. 


\ Banana Ice-Cream. 

One quart of milk and tbe same of ricb, sweet cream; three 
cups of sugar; six eggs; six large, ripe bananas, peeled and cut 
up small; bit of soda in tbe milk. 

Heat tbe milk to scalding; beat eggs and sugar together, and 
pour tbe hot milk over them gradually, stirring all tbe time; set 
over tbe fire in a farina kettle, and stir until well-tbickened. Let it 
get cold; mix in tbe cream ; put it into an ice-cream churn, and 
when half frozen, put in tbe minced banana and freeze bard. 


No. 17. 

BREAKFAST. 

Milk Mush. 'Tom Thumb Omelettes. 

Buttered Potatoes. Rye Muffins. 

Fruit. Tea. Coffee 


Milk Mush. 

Three cups of hot milk; one cup of boiling water; one scant 
cup of white Indian-meal; one even-teaspoonful of salt. 

Scald tbe salted meal witb tbe boiling water, and stir into tbe 
hot milk; boil in a farina-kettle for twenty minutes, stirring all tbe 
time; beat bard at tbe last, and serve in an uncovered dish. Eat 
niih sugar and cream. 





332 


SUMMER BILLS OF FARE. 
Tom Thumb Omuettes. 


Eiglit eggs ; Falf cup of ricli milk ; salt and pepper; a table¬ 
spoonful of cheese. 

Beat the eggs light, season, stir in the milk and grated cheese. 
Half fill eight pate-pans, buttered, and set in a dripping pan with half 
an inch of boiling water in it; shut up in a hot oven, and as soon 
as they are “ set,” turn out on a hot dish. You may vary the dish 
by substituting minced parsley and thyme for the grated cheese, 
and when dished, pour drawn butter over the omelettes. They 
make a pretty show when garnished with curled parsley, a tiny 
sprig being stuck in the middle of each mold, • 


Buttered Potatoes. 

Boil with the skins on; peel carefully; lay in a heated bake- 
dish ; butter plentifully; pepper and salt; cover, and set in the 
oven ten minutes, rolling them over in the melted butter several 
times. Remove with a split spoon to a hot deep dish; add half a 
cup of hot milk to the butter left in the bake-dish, stir well and 
pour boiling hot over the potatoes. 


Rye Muffins. 

Three cups of rye flour; one cup of Indian-meal; one cup of 
hot water, and three of lukewarm milk; an even tablespoonful of 
sugar and a full one of lard; two teaspoonfuls of baking powder, 
and one of- salt sifted three times with flour and meal; three eggs, 
well beaten. 

Sift meal, flour, salt and baking powder three times together in 
a bowl; dissolve lard and sugar in the boiling water; add the milk 




SUMIMHR BILLS OF FARE. 


333 


and wet up the dry mass; lastly, beat in the eggs, whipped to a 
froth; stir hard for one minute and bake in small tins or in muffin 
rings on the griddle. 

LUNCHEON. 

Curried Lobster. 

Pickled Lambs’ Tongues with Mayonnaise. 

Buttered Brown Bread. 

Oatmeal Crackers with Roquefort Cheese. 

Junket and Cake. 


Curried Lobster. 

Meat of a large lobster, or of two small ones, or the contents of 
a can of preserv^ed lobster; two tablespoonfuls of butter; half a cup 
of strained oyster-liquor; half a glass of wine ; one teaspoonful of 
curry powder; half a cup of raw rice ; salt, and a pinch of grated 
lemon-peel. 

Soak the rice three hours, then salt, and cook it in enough boil¬ 
ing water to cover it well, shaking up from time to time; when 
tender, drain off all the water, and set at the back of the range to 
dry off the rice; dish hot; heat butter and oyster-juice together, 
season with curry and lemon-peel; add the lobster, cut into half-inch 
bits, toss lightly with a silver fork until very hot, put in the wine 
and turn upon a heated dish ; in helping, put a spoonful of rice on 
'each plate, another of lobster upon it. 

Pickled Lambs’ Tongues mTH ^Mayonnaise. 

Split and lay the tongues in the center of a broad, cool, china 
dish; about them set thickly crisp lettuce leaves ; have in a “fancy 





334 


SUMMER BILES OF FARE. 


bowl or pitcher plenty of mayonnaise dressing. In helping, lay on 
each plate first, a curled leaf of lettuce, within it, half a tongue, and 
pour a generous spoonful of the dressing over both. 


Oatmeal Crackers. 

Two cups of oatmeal, and one of prepared flour; half cup of 
butter chopped up with the meal and flour ; one teaspoonful of salt; 
two cups of cold water. 

Mix into a pretty stiff paste, roll into a thin sheet, cut out as 
you would biscuits, and bake on a griddle, turning when the under¬ 
side is brown; leave them in a cooling open oven all night to dry. 


Junket. 

One quart of lukewarm milk ; one tablespoonful of liquid ren¬ 
net ; half a glass of sherry. 

Stir all well together, and leave in the kitchen, covered to keep 
out dust and flies, until it is like freshly-loppered milk, then set on 
ice until you are ready for it. If left to stand in a warm place too 
long, it will break into curds and whey. Eat with cream and sugar. 
Pass cake with it. 


DINNER. I 

Calf’s Feet Soup with Poached Eggs. ) 

Potted Ducks. Potatoes a la Napolitaine, 

Stuffed Egg Plant. Shrimp and Cheese Salad. 

Charlotte a la Royale. Brandied Peaches. 

Coffee* 





SUMMER BILLS OF FARE. 
Calf’s Feet Soup 'with Poached Eggs. 


335 


Two pairs of calf’s feet; lialf an onion, two sprigs of thyme, 
and the same of parsley ; a blade of mace; salt and pepper; glass 
of sherry ; a slice of lean, corned ham; three quarts of cold water; 
six eggs. 

Put feet, herbs, ham, onion and water over the fire, and cook slowly 
until the liquor is reduced to two quarts. Season, and set away 
with the meat in it. On the morrow, skim, take out the fat and 
strain the broth. Put on the range in a sonp-pot, and when hot, 
throw in the white and shell of an egg. Boil slowly five minutes, 
strain through a double bag without pressing, heat again, add the 
wine, and pour into the tureen. Poach six eggs neatly and lay on 
the surface. 


Potted Ducks. 

Clean, wash well, and truss without stuffing, tying down legs 
and wings with tape. Fry half a dozen slices of fat pork crisp in a 
broad-bottamed pot, with half an onion, sliced, and a little powdered 
sage. Lay in the ducks, cover with warm—not hot—water, fit on 
a lid, and cook very slowly and steadily three hours. Take up the 
ducks, undo the tapes, and lay on a hot dish. Strain the gravy, 
thicken with brown flour; boil up sharply, pour a few spoonfuls 
over the fowls, the rest into a gravy-boat. Send around tart jelly 
with them. 


Potatoes a la Napolitaine. 

Peel the potatoes, and lay in cold water for an hour. Cut into 
quarters lengthwise, pack in a bake-dish, salt and pepper them, 
pour in a enp of milk into which you have dropped a tiny bit of soda; 
strew among the qnarters a tablespoonful of butter eut into bits and 




33^ 


SUM.MER BILLS OF FARE. 


rolled in flour; also, a little finely-cut parsley. Set in a dripping 
pan of hot water, fit a tight cover on the bake-dish and cook ten 
der, say about forty-five minutes. Serve in the dish. 

•% 

Stuffed Egg Plant. 

Parboil for fifteen minutes, if large; for ten, if small. Make an 
incision in one side, and, inserting your finger, scrape out the 
seeds ; prop open the slit with a stick and lay in ice cold salt and 
water for an hour, then stuff with a paste of bread crumbs, minced 
fat pork, a little parsley, salt, pepper and melted butter; bind with 
tape and lay in the dripping pan; pour in a cupful of boiling water, 
and as it bakes, wash over with butter-and-water. When a straw 
will penetrate easily, take up the egg-plant, remove the tape, anoint 
well with butter, strew fine crumbs over it, and set in a tin plate— 
the cut side downward—on the top grating of the oven to brown 
lightly. Slice when served, cutting clear through and crosswise. 

Shrimp and Cheese Salad. 

One can of pickled shrimps; one cupful of dry, grated cheese; 
salt, pepper and vinegar; mayonnaise dressing; lettuce. 

Mince the shrimp rather coarsely, mix with the cheese, wet with 
a little vinegar—two tablespoonfuls should do—in which have been 
stirred a saltspoonful of salt and a pinch of cayenne; mound in 
the center of a dish, surround with crisp lettuce, and send around 
mayonnaise dressing with it. 

Charlotte a la Royale. 

One package of gelatine; a quart of milk—half cream if you 
can get it; six eggs ; a cup-and*a-half of sugar; a saltspoonful of 
salt; two teaspoonfuls of vanilla extract; a sponge cake sliced, or 
a pound of lady-fingers. 





SUMMER BILLS OF FARE. 


337 


Soak tke gelatine three hours in a cup of cold water; heat the 
milk (not forgetting the bit of soda) in a farina-kettle, and when 
hot, stir in the gelatine. When it is quite dissolved, pour on the 
yolks and sugar, beaten light; set in cold water until cool. Beat 
the whites to a stiff froth, add the congealed “ jaune mange,” spoon¬ 
ful by spoonful, beating steadily until yon have a light yellow 
sponge, flavoring with vanilla as you work. Line a glass dish with 

cake, put in the sponge, cover with more cake and set on ice until 

o 

needed. Pass brandied peaches with it. 


No. 18 . 

BREAKFAST. 

Molded Wheat Germ Meal Porridge. 

Scalloped Codfish, with Cheese. Buttermilk Biscuit. 

Chopped Potatoes. 

Fruit. Tea. Coffee. 


Molded Wheat Germ Meal Porridge. 

Make the porridge as before directed, but over night, and mold 
it in cups wet with cold water. In the morning turn them out, and 
eat with sugar and cream, or with cream only. 


Scalloped Codfish with Cheese. 

Soak a pound of salted codfish six hours in tepid water, then 
boil it. When cold, pick into flakes with a fork and season with 
pepper. Heat a cup of milk to a boil, stir into it a tablespoonful of 
butter rolled in two of prepared flour; mix with the picked fish, and 







338 SUMMER BILLS OF FARE. 

pour into a bake disk. Strew grated cheese thickly on top, and 
bake in a quick oven to a delicate brown. It is yet nicer if you add 
a raw egg to the mixture before cooking it. 


Butter^iilk Biscuit, 

One quart of flour; one teaspoonful of soda sifted three times 
with the flour, and a teaspoonful of salt; one pint of really sour 
buttermilk; one tablespoonful of melted butter. 

Sift flour, soda and salt into a bowl, stir butter and milk 
together, and pour into a hole in the flour. Mix quickly, and with 
as little handling as possible. Be careful on this point, also, not to 
get the dough too stiff. Have your oven ready and hot. As soon 
as the biscuits are cut out, put them in and bake. They are excel¬ 
lent if mixed—as the successful painter did his colors—“ with 
brains.” A heavy hand and heavy wits can result in nothing but 
sodden solidity. 


Chopped Potatoes. 

Mince cold boiled potatoes coarsely with a sharp chopper, and 
stir with a teaspoonful of finely chopped onion and three times as 
much parsley, into a little hot dripping. Toss until hot all through, 
and dish at once. 

LUNCHEON. 

Pat 4 s de Veau. Tomato Salad. 

Chicken Sandwiches. Berries and Cream. 


Cocoanut Cake. Iced Coffee. 






SUMMER BILLS OF FARE. 
Pates de Veau. 


339 


Mince one pound of cold roast, or boiled, veal with half as much 
ham. Season sharply with pepper and a pinch of mace. Wet with 
enough gravy, or soup stock to make a soft mince, and stir in a 
tablespoonful of fine crumbs. Line pate-pans with pastry, and 
bake in a brisk oven. Slip from the tins while hot, fill with the hot 
“ mince,” sift crumbs on top, stick a bit of butter in each, and brown 
lightly on the upper grating of the oven. 


Tomato Salad. 

Peel ripe tomatoes with a sharp knife, slice crosswise, lay in a 
salad bowl, and season on the table with salt, a little sugar, pepper, 
oil and vinegar. Keep the tomatoes on ice until actually served. 
They cannot be too cold. Never loosen the skins by pouring boil¬ 
ing water on them, and refrain as scrupulously from serving them 
with the skins on. 


Chicken Sandwiches. 

Pare the crust from thin slices of bread, and cut them into trian¬ 
gles of uniform size. Mince cold chicken freed from skin and fat, 
quite fine, rub in a little butter, season to your liking, and spread 
between every two triangles, pressing the pieces of bread gently 
but firmly on the mixture. Pass with the tomato salad. 


CocoANUT Cake. 

One scant cup of butter; two full cups of sugar; three full cups 
of prepared flour; one scant cup of milk; one half teaspoonful of 
soda, sifted three times with the flour; four eggs; half of a grated 
cocoanut; juice of half a lemon, and a teaspoonful of grated peel. 





340 


SUMMER BIELS OF FARE. 


Cream, butter and sugar; beat in tbe lemon juice and peel until 
the mixture is very light. Next, go in the beaten egg-yolks, then 
the milk, stiffened whites and flour alternately ; lastly, the cocoanut. 
Bake in small tins. Eat while fresh, but not warm. 


DINNER. 

Green Pea Soup. Fried Scallops. 

Roast Fowl a la Guyot. Young Onions. 

Mashed Potatoes. Lettuce Salad. Queen of Puddings. 

Coffee. 


Green Pea Soup. 

Two quarts of liquor in which corned beef or mutton has been 
boiled ; two quarts of green peas ; bunch of sweet herbs, including 
a shallot or young onion ; one even tablespoonful of prepared flour, 
rubbed up with one of butter; pepper to taste ; dice of fried bread. 

Boil, skim and strain the liquor, and return it to the fire with 
the pea-pods. Cook them twenty minutes, strain them out and put 
in peas and onion. Cook until the peas are soft and broken ; rub 
all through a colander back into the pot, stir in the floured butter ; 
season, boil two minutes, and pour upon the bread in the tureen. 
The advantage of using flour in this receipt is to prevent separa¬ 
tion of the pea-pulp and the liquor. 


Fried Scallops. 

Wipe each, roll in beaten egg, then, in fine crumbs, and fry in 
hot lard or dripping to a fine brown. Shake off the fat in a split 
spoon, and lay in rows on a hot dish. Garnish with parsley. Pass 
hot crackers, mashed potato and cut lemon with them. 





341 


SUMMER BILLS OF FARE. 

Roast Fowt a la Guyot . 

One tender, full-grown chicken ; a sweetbread, boiled, blanched 
and minced; a dozen mushrooms chopped; a tablespooiiful of 
minced, fat salt pork ; half a cupful of fine crumbs; slices of fat 
salt pork. 

Draw and truss the fowl as usual, and stuff with a forcemeat, 
made of the minced sweetbread, mushrooms, pork, bread crumbs 
and seasoning. Bind thin slices of pork over the breast, lay in a 
dripping pan, with a little boiling water and a, tablespoonful of 
browned flour wet up with cold water. Boil up sharply, and serve 
in a boat. 


Queen of Puddings. 

One and a-half cups of sugar; one quart of milk; two cups of 
very dry, fine crumbs; one tablespoonful of butter; one quart of 
red raspberries. 

Rub butter, and one cup of sugar to a cream ; beat in the yolks. 
The crumbs should, all this time, be soaking in the milk. Beat 
them into eggs and buttered sugar, and, when light, pour the mix¬ 
ture into a buttered bake-dish. Bake, until the middle is well-set; 
draw to the oven door ; cover with berries, strew sugar thickly among 
and over them, and spread deftly over all a meringue of the frothed 
whites of the eggs, stiffened with two tablespoonfuls of powdered 
sugar. Shut the door, and brown the meringue lightly. Set away 
where it will cool quickly, then leave on ice until wanted. Eat with 
cream. This is not a new receipt, but among the many variations 
of the far-famed “ Queen,” I regard the above as the simplest and 
best. It is better made with strawberries than with any other fruit, 
but is always delicious and popular. 



343 SUMMER BILES OF FARE. 

No. 19. 

BREAKFAST. 

Green Com Porridge. ^ Deriled Kidneys. 

Mamma’s Jyluffins. Stewed Potatoes. 

Melons.’ Tea. ' Coffee. 


Green Corn Porridge. 

Shave the grains from a dozen ears of green com, using a sharp 
knife for the purpose, and learing no grain whole. Put into a 
farina kettle ; barely cover \rith milk, fit on a lid and steam, rather 
than stew, for half an hour after the boil is rea'ched. Stir in then a 
tablespoonful of butter rolled in corn-starch, boil five minutes, beat 
in two eggs already frothed, cook for two minutes more and turn out. 
Eat with butter or with cream, or, still again, with sugar and 
cream. It is very good. 


Deviled Kidneys. 

Split the kidneys (veal or lamb), in half, taking out the hard 
“ cores,” and dip in a mixture of butter (a teaspoonful for each 
kidney), made-mustard, lemon-juice and a suspicion of cayenne. 
Lay them udthin an oyster-broiler and cook gentlj^ fifteen minutes, 
turning them, over a clear fire. Rub a chafing dish (hot) with 
half an onion, lay in a teaspoonful of butter, and when this has 
melted, dish the kidneys. 

Mamma’s Muffins. 

Three cups of prepared flour ; one cup (even) of white commeal; 
a quart of lukewarm milk; four eggs ; half a teaspoonful of salt; 
one tablespoonful of lard, and one of sugar, stirred with the warm 
milk. , 





SUMMER BILES OE FARE. 


343 


Beat the eggs light, add the milk, lard and sugar; sift salt, 
meal and flour together twice, and put in last. Beat hard, and bake 
in muffin tins. 


Melons. 

All varieties of the cantelope family, musk, and nutmeg melons, 
are welcome to the summer breakfast table. Cut each in half, length¬ 
wise, scoop out the seeds, put a lump of ice in the hollows thus 
made, and send to table. They are eaten by Southerners wdth pep¬ 
per and salt, at the North with sugar. Give your guests their choice 
of condiments. 


LUNCHEON. 

Codfish Scalloped, with Mushrooms. 

Raw Tomato Salad. Terhune Com Bread. 

Dried Rusk and Milk. Berries. 


Codfish Scalloped, with Mushrooms. 

Two cupfuls of cold, boiled codfish (fresh), “picked” rather 
coarsely; one cupful of good drawn butter; half a can of mushrooms; 
half a cup of fine crumbs ; pepper and salt. 

Mince the mushrooms, and strew between the layers of the fish in 
a buttered dish, moistening, as you go on, with the drawn butter, 
and seasoning with pepper and salt. Cover the topmost layer with 
the drawn butter, then with the crumbs, stick bits of butter in these, 
and bake, covered, half ap hour, then brown. You can make this 
dish of salt cod, soaked before it is cooked. In this case, beat up a 
couple of eggs in the drawn butter. 





344 


sumjmer bills of fare. 

Raw Tomato Salad. 


Peel very cold tomatoes, cut in tivo, crosswise, and serve witH 
mayonnaise or plain dressing. 


Terhune Corn Bread. 

Two cups of white corn meal; one cup of flour ; two teaspoon¬ 
fuls of white sugar; three cups of sour or buttermilk. (Half 
“ loppered ” cream makes it particularly good.) 

One rounded teaspoonful of soda, and one of salt sifted three 
times with flour and meal; one large tablespoonful of lard. 

Sift flour, meal, salt and soda into a bowl; beat lard and sugar 
together and stir into the milk ; pour the latter into a hole in the 
middle of the flour, and stir all gradually to a good batter; beat 
hard with upward'strokes, raking the bottom of the bowl with each 
sweep, for two minutes ; turn into a greased pudding mold set in a 
pot of boiling water, and cook steadily four hours, keeping the 
water about it at a slow boil all the time. Turn out and eat hot. 
It will be found very nice. 


Dried Rusk and Milk (Excellent). 

Two cups of milk; two eggs ; half a cup of butter; half of a 
yeast cake, dissolved in warm water; one quart of flour ; one even 
teaspoonful of salt. Mix the milk, butter, yeast and a pint of flour 
into a sponge, and let it rise five or six hours, or until light; beat 
in the eggs, salt and the rest of the flour; roll out the dough into a 
paste more than half an inch thick; cut into round biscuits, set 
rows of them in a baking pan, rub the tops lightly with butter, and 
put another row on these; let them rise for half an hour before 
baking. Remove from the oven, and let them get nearly cold before 




SUMMER BILLS OF FARE. 


345 


dividing the upper from the lower stratum ; pile lightly in pans, 
and leave in a cooking oven all night to dry. They should not be 
browned at all in drying. Hang them in a clean bag in the kitchen 
closet, or other dry, warm place. In two days they will be ready 
for use. Set a bowd at each place ; lay a rusk, cracked in two or 
three places, in it, a bit of ice on this, and pour enough rich milk to 
cover the rusk well. In three minutes, if well dried, the desiccated 
biscuits will be soft and delicious. Pass sugar and berries as an 
accompaniment. 

DINNER. 

Lakewood Chowder. ^ Chicken, fried whole. 

Potato Fritters. Summer Squash. Cucumber Salad. 

Peaches and Whipped Cream. Sponge Cake. 

Black Coffee. 


Lakewood Chowder. 

Four pounds of cod or halibut; half a pound of sliced fat salt 
pork; two minced onions; eighteen Boston crackers, split, toasted, 
and well buttered; a glass of Sauterne or other clear, sour wine; 
pepper and salt; cold water; pint of milk. 

Fry pork and one sliced onion in the bottom of the chowder 
pot; take out the pork and bits of onion with a perforated spoon 
and lay the fish in the fat; sprinkle with raw onion and season 
with pepper and salt as you go on ; cover with cold water when all 
the fish is in ; put over the fire, bring to a boil and then cook gently 
forty minutes. Soak the split, toasted and buttered crackers ten 
minutes in boiling hot milk ; take them up carefully, as you must 
put a layer in the bottom of the tureen when the chowder is done. 




346 


SUMMER BILES OF FARE. 


Before taking the pot from tke fire, stir in tke wine. Put several 
strained spoonfuls of the chowder on the soaked • crackers in the 
tureen, then more crackers, and more fish, until all are used up. 
Thicken the liquor left in the pot with a great spoonful of butter 
rolled in flour. Boil up and pour on top of fish and crackers. Pass 
sliced lemon with the chowder. 


Chickens Fried Whole. 

A well-grown broiler. It must be young and tender. Sweet, 
salted lard, or clarified dripping; . flour, salt and pepper; two or 
three slices of young onions dropped in the hot fat. 

Draw, and wash out the chicken with soda and water, rinse well 
and wipe dry. Steam for half an hour. If you have no steamer, 
wrap the fowl in mosquito netting and lay in a colander; set over 
a pot of boiling water, fit a close cover on the colander and keep the 
water at a hard boil, but not touching the chicken, forty minutes. 
Wipe the fowl, roll in salted and peppered flour until well coated, and 
lay in deep salted fat, enough to cover it and boiling hot. When 
well browned, transfer to a hot dish, garnish with parsley and 
serve. A pretty and delightful dish. 


Potato Fritters. 

One cupful of mashed potato, beaten light and smooth with a 
fork; three beaten eggs; half-cup of milk; two tablespoonfuls of 
prepared flour; salt and pepper. 

Beat all well together, and drop by the large spoonful in the 
hot fat left from cooking the chicken, when you have strained 
and reheated it. Drain in a split spoon, as you take up each fritter. 




347 




\ 

SUMMER BILLS OF FARE. 

Summer Squash. 

Pare, take out the seeds, lay in cold water for kalf an Lour; then 
put into a pot of boiling water, salted, cook until tender; drain and 
mask smooth with a little butter, salt and pepper; whip to a creamy 
pulp, and disk kot. 


Peaches and Whipped Cream. 

Peel fine, ripe, freestone peaches just before dinner, that they 
may not change color with standing. Cover the disk containing them, 
and set on the ice until the dessert is served.' As you kelp them 
out, pile peaches on saucer, stew thickly with fruit sugar, and cover 
with whipped cream—plenty of it. Pass sponge cake with the 
peaches. The cream should be ice cold. 


No. 20 . 

BREAKFAST. 

Wheat Germ Porridge. Lobster Croquettes. 

Bread and Milk Muffins. . Fried Cucumbers. 

Fruit. Meringued Coffee. Tea. 

Wheat Germ Porridge. 

A receipt for this cereal will be found in No. 2 , Spring. 

i 

I 

I 

Lobster Croquettes. 

Chop the meat of a large lobster quite fine, stir into a cupful of 
drawn butter, beat up an egg and add it, with the juice of half a 
lemon» salt to taste, half a cup of cracker dust, and a little cayenne. 







348 


SUMIMER BILLS OF FARE. 


(The drawn butter should be rather stiff.) Set the paste thus made 
on ice until stiff and cold. Take out a great spoonful at a time, 
make into croquettes, roll in flour, then in beaten egg, again in 
pounded cracker. Fr}^- carefully in hot lard, drain each as 3^ou take 
it up, and serve on a hot dish. 


Bread and ]\Iilk IMuffins. 

Two cups of fine, dry crumbs ; two heaping tablespoonfuls of 
prepared flour; two cups of boiling milk; two beaten eggs ; one 
cup of boiling water; half teaspoonful of salt; one tablespoonful 
of butter. 

Pour the boiling, salted water on the crumbs, let them stand, 
covered, for half an hour; drain off the liquid without pressing the 
crumbs, and beat in the flour; add the butter to the hot milk, and 
put in next; beat until smooth and nearly lukewarm before the 
eggs go in ; bake in muffin rings on a hot griddle. Send to the 
table hot and tear,—not cut,—open. 


Fried Cucumbers. 

Cut off the skin, slice lengthwise into thick pieces, and lay in 
cold water half an hour; wipe dr^q dip in beaten egg, then, in fine 
cracker-crumbs, seasoned pretty highly with pepper and salt, and 
fry in hot lard; drain dry and eat hot. The}’’ are far more palata¬ 
ble than might be supposed. Some like to squeeze a few drops of 
lemon juice on each slice before eating it. 


Meringued Coffee. 

klake hot and strong; put into each cup one or two lumps of 
sugar^ and two tablespoonfuls of scalding milk ; fill up with coffee 





SUMIMER BILLS OF FARE. 


349 


and lay on the surface a heaping teaspoonful of a meringue made 
by mixing the white of an egg, frothed stiff, with a half pint of 
whipped cream. 

LUNCHEON. 

Ragout of Sweetbreads. . Potato Scallops. 

Lettuce Salad with Plain Dressing. 

Cousin Melissa’s Sponge Cake. 

Lemonade. 


Ragout of Sweetbreads. 

Boil the sweetbreads for ten minutes ; leave them in ice-cold 
water for half an hour; wipe dry, cut into dice, add half as much 
mushroom dice, and stew in enough broth to cover them, for ten 
minutes. Season well with pepper-and-salt; put in half a cupful 
of stewed tomatoes, strained, a tablespoonful of browned flour cut 
up in as much butter; boil up sharjfly, and serve. 


Potato Scallops. 

Mash potatoes soft with butter and milk; season with pepper 
and salt; whip to a eream, and fill scallop-shells with the mixture, 
mounding it high and smoothly. Bake quickly, and as they brown, 
wash over lightly with beaten egg. Eat hot from the shells. 


Cousin Melissa’s Sponge Cake. 

Twelve eggs ; four cups of powdered sugar; four cups of 
Hecker’s prepared flour; juice and grated peel of two lemons. 

Beat whites and yolks separately and very light, add the sugar 
to the yolks, then, lemon-juice and rind, the whites, at last the 






350 


SUMMER BILLS OF FARE. 


flour, stirred in quickly. Too much stirring toughens this cake. 
Bake in square or brick-shaped pans, lined with buttered paper. 
Be very careful as to the baking. Lay white paper over the pans 
when the cake goes into the oven, for the door should not be opened 
in less than twenty minutes. Turn the tins then, gently, or the 
batter may fall. This is for a large quantity of sponge cake, but 
it will be so good that it will disappear rapidly. 


Lemonade. 

Peel six lemons ; roll and slice them, and pack them in a pitcher, 
alternately with sugar, allowing for each lemon two heaping table- 
spoonfuls. Cover, and set in a cold place for ten or fifteen minutes 
before adding three pints of water and a lump of ice. Stir well and 
long; fill tumblers one-third the way to the top with cracked ice, 
and pour in the lemonade. 


DINNER. 

Salmon Bisque. Brown Fricassee of Chicken. 

Stuffed Tomatoes. • Green Peas. Mashed Potatoes. 

Egg Salad with Sardine Mayonnaise. 
Huckleberry Pudding. Coffee. 


Salmon Bisque. 

Two full cups of minced salmon; two cups of fine crumbs; 
half a cup of butter ; two quarts of boiling water; pepper and salt; 
a tablespoonful of minced parsley; two raw eggs beaten light. 
(You can use canned salmon, if you like.) 





SUMMER BILLS OF FARE. 


351 


Rub the warmed butter into tbe minced salmon, season, and put 
over tbe fire with tbe boiling water. Cook gently balf an bour, stir 
in tbe crumbs and parsley, simmer five minutes, add tbe beaten 
eggs, stir well and pour out. Send around crackers and lemon with it. 


Brown Fricassee of Chicken. 

Joint a fowl, and lay in a dripping pan on a tbin stratum of 
chopped salt pork, and a little minced onion. Pour in cold water 
two inches deep, cover with another pan, and cook slowly until ten¬ 
der ; uncover, increase tbe beat, turning tbe chicken often as one 
side browns. When all tbe pieces are colored, take them up and ar¬ 
range on a hot dish. Add to tbe gravy more boiling water, a spoon¬ 
ful of butter rolled in two of browned flour, some minced parsley, 
pepper, and if needed, salt; boil up and pour over tbe chicken. 


Stuffed Tomatoes. 

Cut a piece from tbe smooth top of each fine, ripe tomato, and 
take out tbe inside. Chop tbe pulp, mix with a forcemeat of crumbs 
and butter, season with salt, sugar and pepper. Fill tbe hollowed 
tomatoes with this mixture, fit on tbe tops and bake from forty to 
forty-five minutes, packed neatly in a bake-disb. Fill tbe gaps be¬ 
tween tbe tomatoes with forcemeat if any is left over before baking. 


Egg-Salad with Sardine AIayonnaise. 

Boil eight eggs bard, and throw them into cold water, to lie there 
while you make tbe mayonnaise. Do this in the manner already 
prescribed in this series, and, when thick and smooth, rub four sar¬ 
dines to a pulp, and whip them in gradually. Cut tbe eggs into 





352 


SUMMER BILLS OF FARE. 


quarters, lay on crisp lettuce leaves, and, as you serve these out, pour 
the dressing over them. At this season, when salad is more than a 
luxury—almost a necessity, if one would keep well—study such 
agreeable novelties as the above. It will be found delicious. 


Huckleberry Pudding. 

Two cups of milk; two eggs ; four cups of flour; half a cup of 
yeast, or half a yeast-cake dissolved in warm water; two teaspoon¬ 
fuls of butter; a scant teaspoonful of soda, and half as much salt 
sifted three times with the flour; a quart of berries. 

Whip the eggs, butter (warmed) and milk together, and pour 
gradually into a hole in the sifted flour. Mix well, put in the yeast, 
and set to rise in a bowl for four or five hours, or until light. Then 
stir in the berries, dredged thickly wdth flour, pour into a greased 
mold, and boil steadily for two hours. Turn out, and eat warm 
with hard sauce. 


No. 21 

BREAKFAST. 


Arrowroot Porridge. 
Egg Biscuits. 
Fruit. 


Broiled Chickens (deviled). 
Potatoes a la Pa^'isiejine, 

Tea. Coffee. 


Arrowroot Porridge. 

One quart of milk, the richer, the better; a large cupful of cold 
water; six full tablespoonfuls of arrowroot; half teaspoonful of salt. 

Scald the milk, wet the arrowroot to a smooth paste with the 
water, gradually; take the hot milk from the fire and pour it, a few 





SUMMER BILLS OF FARE. 


353 


spoonfuls at a time, slowly, on tHe arrowroot paste; salt, and, 
returning it to tlie fire (of course in a farina kettle), stir it five 
minutes after the water in the outer vessel boils. You can eat it 
hot with sugar and cream, or pour into cups to form, and when cold, 
set on the ice until next morning. Turn out, and eat with cream 
and sugar. 


Broiled Chickens (deviled). 

Clean, split down the back, and broil over a clear fire in the 
usual way until they are done and begin to brown. Lay in a 
dripping-pan, and rub all over with a sauce made by whipping light 
a tablespoonful of made-mustard, a teaspoonful of vinegar, and a 
pinch of cayenne. Sift fine crumbs over all, and set on the upper 
grating of a hot oven to brown. Transfer to a hot chafing dish; 
lay a little of the sauce on each leg and breast, and serve. 


Egg Biscuits. 

One quart of prepared flour; a tablespoonful of lard, and twice 
as much butter; a teaspoonful of salt; two cups of milk; the yolks 
of two eggs beaten light. 

Salt the flour, and sift it twice in a bowl, rub in the shortening 
thoroughly and lightly ; mix yolks and milk together, pour into a 
hole in the flour, work into a paste with as little handling as possi* 
ble; roll into a sheet half an inch thick; cut into round cakes, and 
bake in a floured pan. Eat hot. 


Potatoes a la Parisienne . 

Cut into small, round marbles with a potato-gonge, and throw 
into ice cold water; leave them there for half an hour; dry them 





354 


SUMMER BILES OF FARE. 


well between two clean towels, and drop into a kettle of boiling 
lard, slightly salted and peppered. Cook—not too fast—to a yellow- 
brown ; drain, and serve in a dish lined with a liot napkin. 


LUNCHEON. 

: Ham Rarebit. Corn Fritters. 

■ Bread, Butter and Olives. Radishes. 

Pink-and-White Cake. Lemonade. 

} 

I ... 

' Ham Rarebit. 

‘ One cupful of minced corned ham; one cupful of dry, grated 
cheese ; two eggs ; three tablespoonfuls of cream or milk ; cayenne 
to taste ; slices of toasted bread, buttered. 

Beat the eggs light, mix meat and cheese, stir the eggs into the 
milk, and put all together in a bowl; work to a batter, spread 
thickly on crustless slices of buttered toast, brown quickly on the 
upper grating of the oven, and send at once to table. 


Corn Fritters. 

Cut the corn from the cob, and mince with a keen chopper^ 
bruising as little as may be; allow two eggs to a heaping cupful of 
the minced grains, a half-cupful of milk, a tablespoonful of pre¬ 
pared flour, a saltspoonful of salt, and a teacupful of melted butter. 
Beat the eggs light, add the milk, butter, salt, finally the flour. 
Bake on a griddle and send in very hot. 

PiNK-AND-W HITE-C AKE. 

Three cups of prepared flour; two cups of sugar; whites of five 
eggs; one cup of butter; one cup of milk, one teaspoonful of 






SUMMER BILLS OF FARE. 


355 

powdered cochineal; one teaspoonful of rose-water, and the same of 
essence of bitter almond; cream the butter and sugar. 

Add the milk, and stir in alternately the frothed whites and the 
flour, beating up lightly. Halve the batter, and mix with one portion 
the powdered cochineal dissolved in a tablespoonful of cold water, and 
a tablespoonful of rose water, then, strain through double muslin ; to 
the other add the bitter almond flavoring. Put alternate spoonfuls of 
pink and white batter into a buttered cake-mold and bake in a 
steady oven. If judiciously mixed, the cake will be prettily mot¬ 
tled. 

DINNER. 

Baked Soup. Oysters an Gratin, 

Stewed Pigeons. String Beans au Maitre d ’ Hotel, 

Scallop of Corn and Tomatoes. 

Apple Meringue. Peaches. Pears. 

Coffee. 


Baked Soup. 

Two pounds of lean beef, chopped small; half a pound of 
corned ham, also minced ; one onion; one carrot; a quarter cab¬ 
bage ; a pint of string beans ; a pint of corn cut from the cob; six 
large tomatoes, sliced; one turnip ; four potatoes (parboiled) ; a 
tablespoonful of minced parsley ; one tart apple, pared and quar¬ 
tered ; four quarts of cold water; a heaping teaspoonful of salt, and 
half as much pepper; one teaspoonful of sugar. 

Peel and cut the vegetables small; pack them, alternately with 
the meat, in a stone jar; season, cover with the water ; fit a top on 
the jar and cover the cracks around the edges with a paste of flour 




SUMMER BILLS OF FARE. 


35^ 

and water; set in a deep pan of cold water, put into tlie oven and 
cook steadily for six hours ; as the water in the pan boils down, 
replenish from the boiling tea-kettle. A good family soup. Serve 
without straining. 


Oysters au Gratin, 

One quart of oysters. 

One cupful of thick, drawn butter, in which, after it is taken 
from the fire, have been mixed two beaten eggs and a teaspoonful 
of Durkee’s salad-dressing, bread crumbs, pepper and salt. Drain the 
oysters,'lay them on a soft cloth, and, spreading another over them, 
pat it to absorb all the moisture ; on a layer of these, arranged in a 
bake-dish, salted and peppered, put one of drawn butter, more 
oysters, more drawn butter, etc., until the materials are used up; 
cover with fine crumbs, drop bits of butter on top, and bake, covered, 
half an hour, then brown. 

Stewed Pigeons. 

Draw and wash the pigeons, and lay them whole in abroad pot; 
scatter a little minced onion, pepper, salt and chopped parsley on 
them, and cover barely with weak broth or soup-stock; cover 
closely, and simmer, never boiling hard, until tender ; take out the 
birds and keep hot, while you strain the gravy ; skim off the fat, 
return to the fire and boil up sharply; thicken with browned flour, 
put in a dozen chopped mushrooms, cook five minutes, add a glass 
of sherry, and pour over the pigeons. 


String azt Maitre d^HoteL 

String with care; cut into inch lengths and cook tender in 
plenty of boiling water slightly salted ; drain dry ; have ready in 





357 


SUMMER BILES OF FARE. 

a frying-pan a tablespoonful of butter, salt, pepper and a tablespoon- ® 
ful of vinegar, hot, but not boiling; stir in tbe beans, tossing 
lightly with a silver fork, and serve hot. 


Scallop of Corn and Tomatoes. ’ . 

Shave the corn from the cob, and pack in alternate layers with 
tomatoes peeled and sliced in a bake-dish; sprinkle each stratum 
with butter, pepper, salt, a little sugar and a.few bits of minced 
onion, and, if you like, some shreds of fat salt pork; cover with 
fine crumbs, peppered and salted,-with bits 6f butter here and there ; 
bake, covered, until the surface is bubbling hot, then brown 
lightly. 


Apple Meringue. 

Two cups of strained apple sauce ; four eggs; four tablespoon¬ 
fuls of sugar for the sauce, one for the meringue; one tablespoonful 
of butter stirred into the sauce while hot; some good pie crust; 
grated lemon-peel for seasoning. 

Beat four yolks and two whites light with the sugar, and whip 
with the sauce ; have ready a pie plate lined with nice crust, baked; 
fill with the mixture ; spread with a meringue made of the remain¬ 
ing whites and sugar; brown lightly and quickly in a hot oven; 
eat cold. 

No. 22. 

BREAKFAST. 

Farina Gruel. Stewed Sheeps’ Tongues. 

Oatmeal Bannocks. Chopped Potatoes. 

Fruit. Coffee. Tea. 





35 ^ SUMMER BILLS OF FARE. 

Farina Gruel. 

One cup of farina; one tablespoonful of butter; one quart of 
milk ; balf-teaspoonful of salt; bit of soda in the milk. 

Scald three cupfuls of milk ; wet the farina with the remaining 
cup of cold milk, and stir into the hot. Cook, stirring often, half 
an hour; add the butter and salt, and cook ten minutes longer. 
Beat up well and pour out. Eat with, or without sugar, as you 
like. 


Stewed Sheeps’ Tongues. 

Soak for an hour in cold water; drain, and cover with boiling 
water until you can peel off the skin. Do this over night, and 
leave on ice until morning. Then split lengthwise into four pieces 
when you have trimmed them neatly. Put for each tongue a table- 
spoonful of chopped pork into a saucepan, a teaspoonful of minced 
parsley, half a dozen chopped mushrooms, salt and pepper to taste, 
and the juice of half a lemon for the whole number. Lay the split 
tongues on this prepared bed, pour in a cupful of skimmed gravy 
or weak broth—cold water, if you have neither—and stew gently 
until tender. Thicken with browned flour; boil up and pour out. 
Your butcher will save the tongues for you at a small cost, if you 
give him timely notice. A half-cup of stewed and strained toma¬ 
toes is an improvement to the stew. 


Oatmeal Bannocks. 

Three cups of oatmeal; one cup of white flour, prepared; one 
pint of boiling milk; two tablespoonfuls of butter; half a teaspoon¬ 
ful of salt. 

Sift oatmeal, flour and salt twice together into a bowl, melt the 
butter in the milk, make _a hole in the middle of the meal, etc., and 




SUMMER BILES OE EARE. 


359 


pour tliis in. Stir into a soft dongli as quickly as possible, roll into 
a sheet one-eighth of an inch thick, cut into round cakes, and bake 
on a hot griddle. Butter while hot, and serve. They are good 
cold, also. 

Chopped Potatoes. 

Mince some fat roast beef coarsely and put into a frying-pan 
with a few spoonfuls of minced parsley. As it heats throw in 
chopped potatoes, pepper and salt, and toss until they begin to 
brown. Turn out upon a hot dish. 

LUNCHEON. 

Rissoles. Cucumber Salad. Rusk. 

Bread. Butter. Olives. Warm Gingerbread. 

Iced Milk. 


Rissoles. 

Mince cold veal or chicken, season with pepper and salt, roll out 
a good pie crust, as for tarts, cut into squares or oblongs, as for 
turn-overs, put a tablespoonful of the seasoned meat in the center of 
each, brush the edges with white of egg, aud make into a neat roll 
enveloping the meat. Pinch the edges of the paste firmly together; 
bake in a quick oven. When brown, wash over with beaten egg; 
leave in the oven for a minute to glaze, and serve hot. These are 
nice made of cold calf’s liver. 


Cucumber Salad. 

Peel and slice the cucumbers and leave in ice-water for an hour, 
drain, slice an onion, and lay in a cold dish alternately with the 
cucumbers, and season wi th vin egar, pepper and salt. 







360 SUHMKR BILLS OF FARE. 

Rusk. 

One quart of flour; one cup of sugar; half a cup of butter; half 
a yeast cake, dissolved in warm water ; one teaspoonful of salt; two 
eggs. 

Sift flour and salt together, pour in milk and yeast, and let it 
rise four or fxve hours before adding the beaten eggs, sugar and but¬ 
ter. Work these in well, and make it into small rolls ; set closely 
together in a pan. Throw a cloth over them and let them stand 
until light. Bake in a steady oven. Just before taking them up, 
wash the top with white of egg in which a little sugar has been 
stirred. 


Warm Gingerbread. 

One cup of sugar ; one cup of molasses ; one cup of butter; one 
cup of “ loppered ” milk or cream ; four and a-half cups of flour ; 
one teaspoonful of soda, sifted twice with the flour; one tablespoonful 
of ginger; one teaspoonful of mixed mace and cinnamon ; three eggs. 

Beat together molasses, sugar, butter and spices until they are 
verv 1 I T/iit in the milk beaten eggs, and finally, flour. Stir vigor¬ 
ously tor sve minutes, and bake in a “ card.” Break, instead of 
ting it, and eat with iced milk as an accompaniment. 


DINNER. 


Curry Rice Soup. Baked Pickerel and Mashed Potatoes. 

Stewed Chops. Green Peas. String Beans. 
Lettuce Salad. Peach Ice-cream. Lemon Cake, 




36 i 



SUMMER BILES OE FARE. 
Curry Rice Soup. 


One cup of rice; one tablespoonful of curry powder ; two quarts 
of soup-stock, mutton, chicken or veal; half an onion, minced fine ; 
two tablespoonfuls of minced parsley; salt to taste. 

Boil the rice tender in the stock when the latter has cooked 
fifteen minutes with the minced onion in it; add the parsley, salt 
and curry; simmer twenty minutes, and turn out. It should be 
quite thick with the rice. 


Baked Pickerel. 

Clean a fine pickerel without removing the head, lay it in a 
dripping pan, and pour about it a large cupful of boiling water, in 
which has been melted a great spoonful of butter; cover with 
another pan, and cook half an hour ; baste plentifully with the but- 
ter-and-water, and cook uncovered, basting often, at intervals of 
fifteen minutes or longer, until tender ; transfer to a hot dish, and 
rub well all over with a sauce made by beating together a table- 
spoonful of butter, one of finely minced parsley, and two tablespoon¬ 
fuls of anchovy paste. Garnish with sliced lemon, and send 
around mashed potatoes with it. 


Stewed Chops. 

Broil the chops, and let them get cold. Put into a saucepan 
with a tablespoonful of minced onion, and two of butter; cover 
tightly, and set in a kettle of cold water. Bring slowly to the boil. 
At the end of an hour, add a cupful of hot broth (made from the 
trimmings of the chops), seasoned with pepper, salt, a pinch of cloves, 
and chopped parsley. Cover again, set the saucepan directly on the 
range, and stew gently until the chops are tender. Lay them on a 






362 


summe:r bills ol fare. 


hot dish; strain the gravy, thicken with browned flour, stir in a 
good teaspoonful of currant jelly, boil one minute and pour over the 
chops. A few mushrooms improve this dish. Tough, ungainly 
mutton chops may be made tender and palatable by this process. 


String Beans. 

Cut the strings from both sides of the beans, top and tail them, 
and cut into two-inch lengths. Few cooks perform this task prop¬ 
erly. If it were always well done, beans would be a favorite dish 
with many who now “ do not care for it. ” Put over the fire in boil¬ 
ing, salted water, and cook forty minutes if the beans are young 
and tender, longer, if they are not. Drain, stir a good piece of 
butter through them, pepper and salt to taste. Send around vine¬ 
gar with them for such as like it. 


Peach Ice-Cream. 

One quart of rich cream; one pint of milk; two and a half 
cups of sugar; one quart of peeled and minced peaches. 

Sweeten the cream with two cups of sugar, mix with the milk, 
and freeze. When half frozen, stir in the peaches, over which yon 
have strewed the remaining half cup of sugar. Turn the freezer 
crank until the mixture is firm ; pack in finely pounded ice, and 
rock-salt until you are ready for it. Wrap a towel dipped in boiling 
water around the freezer and turn out. 


Lemon Cake. 

Two cups of powdered sugar; one cup of butter; half cupful 
of milk ; four eggs ; three cups of prepared flour. 





SUMMER BILLS OF FARE'. 


363 


Rub butter and sugar together, beat in the whipped yolks, the 
milk, then, flour, and frothed whites by turns. Bake in jelly-cake 
tins. -When cold, spread between the cakes this filling: 

Whites of three eggs and a pound of powdered sugar beaten to 
a meringue, then flavored with the grated peel of one lemon, and 
the juice of two. Should the juice thin the meringue too much, 
add more sugar. Cover the top of the cake with the same mixture, 
let it stand three or four hours to harden the frosting, and serve 
with the ice cream. 

No. 23. 

BREAKFAST. 

Wheaten Grits. 

Ham fried in Batter. Browned Potatoes. 

Rice Waffles. 

Fruit; Tea. Coffee. 


Ham Fried in Batter. 

Cut even slices of cold cooked ham, and pepper them lightly. 
Make a batter of a cup of milk, two eggs, and a scant cup of pre¬ 
pared flour; salt slightly, dip the ham-slices in it, and fry them in 
boiling lard, or dripping. Drain off the grease, and serve on a hot 
platter. 


Browned Potatoes. 

Boil with the skins on ; peel quickly, taking care not to break 
the potatoes. Lay in a pie-plate, pour half a cupful of strained 
gravy over them, coat each well with them and brown on the upper 
grating of the oven. Serve in the pie-dish. 





364 


SUMMER BILLS OF FARE. 
Rice Waffles. 


Two cups of flour; two cups of cold boiled rice; three cups of 
sour or buttermilk; three eggs ; a teaspoonful of soda, and one of 
salt, sifted twice with the flour ; a tablespoouful of lard. 

Melt the lard, and beat it well into the rice; add the milk, the 
eggs whipped light, finally the flour. The batter should not be 
stiff, so have “ a light hand ” with flour. Bake in well-greased 
waffle-irons. 

LUNCHEON. 

Beef Balls. Corn Cakes. Potato Salad. 

Bread and Butter. Crackers and Cheese. 

Lemon Cream Toast. Wilbur’s Cocoa-theta. 

Beef Balls. 

Chop cold corned beef evenly, and quite fine; put into a sauce¬ 
pan a cup of drawn-butter, having for its foundation some of the 
liquor in which the meat was boiled, flavored by stewing a little 
chopped onion in it, then, straining it out, before adding a great 
spoonful of butter, rolled in one of browned flour; while hot, stir 
in two beaten eggs, then the minced beef. Season with pepper only, 
if the beef is well-salted ; stir all over the fire (there should be about 
two cupfuls of the chopped meat), until very hot; set away to get 
cold and stiff; make into round balls about an inch and a half in 
diameter; roll in beaten egg, then, in pounded cracker, and fry in 
boiling fat. Drain and dish. 

Corn Cake. 

Shred the grains of green com quite fine; beat into them a table- 
spoonful of melted butter, a teaspoonful of sugar, three eggs, a cup of 





SUMMER BILLS OF FARE. 


365 

milk witk two tablespoonfuls of prepared flour, Half a teaspoonful of 
salt and a little pepper. Mix well, and fry on a griddle as you would 
buckwheat or flannel-cakes. Send in relays to table, as they should 
be eaten hot. 


m Potato Salad. 

Two cups of boiled potato, mealy and white, rubbed through a • 
colander, and left to get cold. Half a cupful of white cabbage, 
shredded fine with a sharp knife, and criss-cross with the same— 
chopping would bruise it. Two tablespoonfuls of celery shred in 
the same way. Yolks of two hard boiled eggs, rubbed to a powder; 
toss all together with a silver fork, and pour this dressing over it: 

Yolks of two eggs, beaten smooth ; one tablespoonful of melted 
butter; one teaspoonful of sugar, and the same of corn-starch; half- 
spoonful each, of salt and mustard, and a very little cayenne; a 
liberal half cupful of vinegar. 

Heat the vinegar and pour upon the yolks, sugar, butter and 
seasoning, well beaten together; wet the corn-starch with water, and 
stir into the mixture; cook all, stirring constantly, two minutes, or 
until it thickens, then, whip with a silver fork into the potato salad. 
Set aside until very cold. 


. Lemon Cream Toast. 

Rounds of stale baker’s bread, crustless, and cut with the top of 
a baking-powder box or a tin cake-cutter ; one pint of milk ; half 
a cup of sugar; three eggs ; grated peel of half a lemon; three 
tablespoonfuls of prepared flour. 

Make a thin batter of the milk, eggs, sugar and flour, season 
with lemon-peel, dip each round of bread in this, coating both sides, 
and fry in boiling lard; heap on a hot platter, spreading each piece 




366 


SUxMAIER BILLS OF FARE. 


with a sauce made by whipping a cup of powdered sugar to a cream 
with the juice of a large lemon and a tablespoonful of warmed but¬ 
ter. Pass cocoa-tbeta with it. 


DINNER, 

Fish Bisque Maigre. Fricasseed Rabbits. 

Potato Croquettes. Baked Cauliflower. 

Peach Pudding. Peach Sauce. i 

Fruit. Coffee. i 

• 

Fish*Bisquh Maigre. 

Three pounds of black bass, halibut or any other fine white fish; 
half an onion ; three stalks of celery; a tablespoonful ofi chopped 
parsley ; two quarts of boiling water; one cupful of cracker crumbs ; 

- a cupful of milk; two tablespoonfuls of butter, pepper and salt; six 
Boston crackers. 

Cut the fish into inch-square pieces, and put over the fire with 
the onion, celery and boiling water. Cook until the fish is tender ; 
take out the pieces with a skimmer; remove the bones, and chop 
the fish fine. Strain the liquor left in the pot, and return to the 
fire with the minced fish, parsley and crumbs. Season judiciousl}^; 
stir to a gentle boil; add the butter, and lastly the milk, which 
should have been scalding hot in another vessel. Simmer one 
minute, and pour upon the split crackers, these having been soaked 
in hot milk, salted, peppered and buttered, and arranged as a lining 
to the tureen. This soup is delicious. 


Fricasseed Broilers. 

Clean carefully and joint a pair of broiling chickens ; roll each 
piece in salted flour, and put in a saucepan, in which are simmering 









SUMMER BILES OF FARE. 367 

two tablespoonfuls of clarified dripping, and one of butter; add a 
teaspoonful of chopped onion and shake over the fire until the meat 
is browned lightly; pour in a cupful of boiling water, season with 
parsley, pepper, salt, and a pinch of cloves ; cover closely, and cook 
slowly until tender. Take up the meat and keep in a hot chafing- 
dish ; strain the gravy, thicken with browned flour, boil up sharply, 
add the juice of a lemon and a glass of claret; pour upon the chick¬ 
ens, and let all stand over hot water five minutes before sending to 
table. The fricassee is improved by the addition to the gravy of 

a can of mushrooms. , 

■ 1 

Potato Croquettes. 

Boil a dozen potatoes, rub them through a colander, or whip 
them light with two forks; work in, while hot, a tablespoonful of 
butter, half a cupful of hot milk, a little salt and pepper ; stir in a 
saucepan until smoking hot, beat in two eggs, and continue to beat 
until you have a smooth ma^s, boiling hot; turn out on a dish, and 
let it get cold ; flour your hands, make the mixture into croquettes 
and roll in beaten egg, then in cracker-crumbes; fry in plenty of 
hot lard. Drain off the fat and serve. 


Baked Cauliflower. 

Boil tender, but not until it breaks ; split down the middle with 
a sharp knife; lay the cut sides downward in a bake-dish; pour 
over and about it a large cupful of drawn butter, sift fine crumbs 
on top, and set it in the oven until it begins to brown. Serve in 
the bake-dish. Pass vinegar, or cut lemon with it. 

Peach Pudding. 

Peel and stone a dozen fine peaches ; strew thickly with sugar, 
and set in a cold place for an hour. Make a batter of a quart of 







SUMMER BILES OF FARE. 


. €8 

milk, two cups (even ones) of prepared flour, four eggs, a table¬ 
spoonful of melted lard, and half a teaspoonful of salt, beat the eggs 
light, add the milk, the lard, salt, flour, and whip together for a 
minute; drain and wipe the peaches and lay them in a buttered 
-pudding-dish, pour the batter over them, and bake, covered, forty- 
five minutes in a steady oven, then brown lightly. 


Peach Sauce. 

Strain the liquor drained from the peaches, and heat it; sweeten 
with six tablespoonfuls of sugar; stir until hot and clear ; add a 
tablespoonful of butter, a glass of brandy and a pinch of cinnamon. 
Simmer one minute, and pour into a boat. 


No. 24. 

BREAKFAST. 

English Oatmeal Porridge. 

Beef Sausages. Raised Muffins. 

Stewed Potatoes. Brown and White Bread. 

Tea. Coffee. Fruit. 


English Oatmeal Porridge. 

Wet one cup of oatmeal and a teaspoonful of salt into a paste 
with cold water, and stir into a quart of boiling water ; put into a 
farina-kettle ; fill the outer vessel with boiling water, and set at one 
side of the. range when you go to bed, and the fire is low; stir well 
before leaving it, and again before setting it over the fire in the 
morning. Do not put a spoon in it again, but cook for more than 
an hour before dishing. 





369 


SUMMER BILLS OF FARE. 

D 

Beef Sausages. 

Chop a tough or coarse “ steak-piece ” fine, or get your butcher 
to do it for you ; season with a little powdered thyme, salt, pepper, 
a very little mustard, a teaspoonful of lemon juice, and a pinch of 
grated lemon peel; make into round, flat cakes, roll in flour, 
and fry in a little hot dripping or butter, turning as they brown. 
Drain, and serve hot. 

Raised Muffins (without eggs). 

Two cups of milk ; a teaspoonful of lard or butter; three cups 
of flour; half a yeast cake; a teaspoonful of salt sifted with the 
flour. 

Heat the milk; stir in the shortening, and when blood-warm 
add half the flour, and beat hard for three minutes ; let it rise in a 
moderately warm place all night; in the morning, work in the rest 
of the flour and the salt; make into balls and let it rise in greased 
muflin-rings, set on a floured board. When light, slip a cake-turner 
under each and transfer to a hot griddle well greased. Turn, when 
the under side is done. Eat warm, pulling them open to butter 
them. 


LUNCHEON. 

Scalloped Eggs. Fried Sweet Potatoes. 

Bread. Butter. Pickles. 

Cold Meat. Warm Jelly Cake. Tea. 


Scalloped Eggs. 

Six eggs ; one cup of milk; a tablespoonful of butter; two tea^ 
spoonfuls of corn-starch ; pepper ; salt; crumbs. 





370 


SUMMER BILLS OF FARE. 


Boil the eggs hard and throw them into cold water; peel ofi 
shells and skin, when cold, chop the whites very fine and mb the 
yolks to powder; heat the milk to boiling, stir in the butter, cut up 
in the corn-starch ; stir until they begin to thicken, then, add the 
minced whites and seasoning ; drop bits of butter on them, pepper 
and salt, and cover with a layer of the powdered yolks ; next, comes 
a stratum of the whites and drawn butter, and a final crust of the 
crumbs, salted, peppered, and buttered. Bake, covered, twenty 
minutes, brown slightly, and serve in a pie dish. 

Fried Sweet Potatoes. 

Peel parboiled sweet potatoes while hot, slice, and let them get 
cold; salt and pepper them, and fry to a nice brown in hot dripping, 
turning as the under side browns; take up as fast as they are done, 
and, shaking off the fat, lay on a heated dish ; serve hot. A nice 
way of disposing of potatoes left over from yesterday’s dinner. In 
this case, slice while warm. 

Warm Jelly Cakes. 

Three cups of prepared flour; three eggs; three-quarters of a 
cup of butter; two cups of sugar; a generous half-cup of milk; 
one cup of apple, peach, or other sweet jelly; cream, butter and 
sugar; add the beaten yolks, the milk, then, the flour and whites 
alternately; bake in jelly cake tins, and, while still warm, spread 
with the jelly, and serve. Pass tea or chocolate with it. 

DINNER. 

Beef and Sago Soup. Cod and Macaroni. 

Lfiver, a la Jardiniere, Stewed Celery (brown). 

Potato Croquettes. Hedgehog Pudding. 

Coffee. Fruit. 





SUMMER BILLS OF FARE. 371 

Beef and Sago Soup. 

Three pounds of coarse beef minced fine; three quarts of cold 
water; one tablespoonful of minced onion ; half a cup of German 
sago, soaked for two hours in a cup of cold water; salt and pepper 
to taste. 

Put beef, onion and water on together, and cook gently four 
hours, and until the liquid is reduced to two quarts; season, and set 
aside until next day; skim off the fat, strain through a coarse 
cloth; put the stock back over the fire, and, when it boils, throw in 
the white and shell of an egg; boil slowly five minutes ; strain again 
without squeezing, return to the fire with the soaked sago, and 
simmer fifteen minutes. 

Cod and Macaroni. 

Half-pound of macaroni; three tablespoonfuls of grated cheese; 
one cupful of cold boiled cod (fresh), minced fine; one cupful of 
warm milk; one great spoonful of butter, cut up in one of prepared 
flour; salt and dust of cayenne. 

Break the macaroni into inch lengths, and boil in salted water 
until clear, but not broken. While it is boiling, heat the milk, stir 
in tffe floured butter, pepper, salt and cheese. As it thickens, add 
the minced fish, lastly the macaroni, drained, and turn into'a deep 
dish. Let it stand in hot water five minutes before sending to table. 
Make a separate course of it. 

Liver a la Jardiniere, 

Wash the liver, and lay it whole in cold salt-and-water for one 
hour ; lard it then, diagonally, with strips of fat salt pork project¬ 
ing on each side; slice, and cut into dice one carrot, half an onion, 
two roots of oyster plant, and one turnip. Parboil them for ten 
minutes, drain, and throw into cold water until cooled; drain again, 




372 


SUMMER BILES OF FARE. 


cover the bottom of a broad pot with them, and lay the liver on 
them ; pour in two cupfuls of cold water, cover closely, and cook 
very slowly—turning the liver once—for three hours. Take up the 
liver, and lay it on a hot platter; then, the vegetables with a skim¬ 
mer, shaking off the grease, and put about the base of the liver. 
Strain the gravy left in the pot, thicken with browned flour; boil 
up, season with lemon juice and catsup, and pour some over the 
liver, most of it into a gravy-boat. 


Stewed Celery (brown). 

Scrape the stalks of a bunch of celery, cut into inch-lengths and 
cook tender in a cup of soup-stock or gravy, diluted and strained; 
heat a tablespoonful of butter in a frying-pan, and stir into it a 
tablespoonful or so of browned flour until you have a smooth i'oux. 
Drain the celery, add the liquor (strained) to that in the frying-pan, 
season with pepper and salt, boil up, and pour over the celery in a 
deep dish. 

Potato Croquettes. 

Two cups of smoothly mashed potatoes ; one egg beaten light • 
half cup of milk; one teaspoonful of butter, pepper and salt. 

Beat all together until light, stir in a saucepan until hot and 
stiffened. Turn out upon a flat dish to get cold. Form it into cro¬ 
quettes, roll in beaten egg, then in fine crumbs, and fry in hot 
dripping. Drain from the fat in a split spoon and arrange on a hot 
platter. 

Hedgehog Pudding. 

Two cups of milk; three eggs; half cup of sugar; quarter 
pound of citron; one cup of wine; one glass of brandy; one “ brick ” 
sponge cake. 





SUMMER BILLS OF FARE. 


373 


Cut tHe citron into strips an inch long, and perhaps a sixteenth 
of an inch thick, and stick in regular rows along the top of the 
cake. Some hours before dinner pour over it, as it lies on the 
platter, or in a long glass dish, the wane, then the brandy ; make a 
custard of the sugar, yolks-and-milk ; cook, until it begins to 
thicken, and while lukewarm, pour over the cake ; when quite cold, 
heap a meringue, made by whipping the whites stiff with a little 
powdered sugar, on the custard, leaving the bristly back of the 
“ hedgehog ” in sight. 

No. 25 . 

BREAKFAST. 

Wheaten Grits. Breakfast Bacon. Boiled Eggs. 

Waffles. Cold Bread. Fruit. 

Tea. Coffee. 

Wheaten Grits. 

A recipe for the preparation of this cereal may be found in No. 2 
Spring. 

Breakfast Bacon. 

Boneless breakfast bacon, usually dubbed “ English ” by cour¬ 
tesy, is for sale at every grocer’s. It is an inevitable adjunct of the 
English breakfast, and a valuable appetizer. “ Ferris’ ” is an 
excellent brand. 

Slice it smooth and thin, and fry in its own fat until clear and 
“ ruffled ” at the edges. What some people call “ crisp bacon,” is 
overdone and ruined. Drain off the fat, and serve dry on a hot 
dish. 





374 


SUMMER BILLS OF FARE. 
Boiled Eggs. 


WasL and lay in warm —not liot—water until you are ready to 
put them on the breakfast-table. Have then ready in an egg-boiler 
or other vessel, water that is actually on the boil. Change the eggs 
into it, and instantly .extinguish the spirit-lamp beneath, or take 
from the fire. Cover the vessel closely, and wrap a thick cloth 
about it to keep in the heat. Leave the eggs in the water six min¬ 
utes, then transfer to cups or glasses. Eggs cooked thus are of 
uniform softness throughout, and far more v/holesome than when 
boiled fast, long enough to cook the whites into indigestible tough¬ 
ness, leaving the yolks liquid. Eat from the shell once, and you 
will never again prefer to empty them into glasses. 


Waffles. 


One quart of milk; one quart of sifted flour, in which is mixed 
one even teaspoonful of fine salt; three tablespoonfuls of melted 
butter ; half a yeast-cake dissolved in warm water; two eggs ; one 
teaspoonful of sugar. 

Sift flour, salt and sugar into a bowl, make a hole in the middle, 
and pour in the milk and butter. Work down the flour from the 
sides until all is smoothly mixed in, then add the yeast beaten in 
thoroughly. Set to rise over night; early in the morning put in 
the beaten eggs, whip hard, and let the batter rise half an hour 
^longer, before baking it in well-greased waffle-irons. 

f _______ 

I 

LUNCHEON. 


Beef Loaf. 


Sardines on Toast. 

Cheese. 
Tea. 


Cold Bread. Crackers. 

Cocoanut Cake. 




SUMMER BILLS OF FARE. 


375 


Beef Loaf. 

CFop very fine, or have your butcher mince two pounds of 
coarse lean beef. Season spicily with pepper, salt, nutmeg, sum¬ 
mer savory, or sweet marjoram, and a cautious sprinkling of minced 
onion. Beat two eggs light and beat up with the mass. Press 
hard into a bowl; fit a saucer or plate (inverted) upon the meat and 
set in a dripping-pan of boiling water to cook slowly for an hour 
and a quarter. Lay a weight on the surface when it is done, and 
let it get perfectly cold before turning out. Cut in perpendicular 
slices. 


Sardines on Toast. 

Take the sardines from the box, lay on soft paper to absorb the 
fat, pressing another sheet of paper on them. Have triangles of 
delicately browned and buttered toast on a dish ; lay a sardine on 
each, and garnish with sliced lemon. 


CocoANUT Cake. 

Two cups of prepared fiour; one heaping cup of powdered 
sugar; half a cup of butter; half a cup of milk; three eggs ; 
one grated cocoanut, mixed with a cupful of powdered sugar, and 
left to stand two hours. 

Rub butter and sugar to a cream; stir in the beaten yolks, 
the milk, then the frothed whites and the flour. Bake in jelly cake 
tins ; spread the cocoanut and sugar between the layers and on top. 

DINNER. 

Lobster Chowder. Braised Veal. Potato Hillocks. 

Stewed Tomato. Indian Meal Pudding. 

Fruit.' —- Coffee. 





CLnJ 


SUMiMER BILLS OF FARE. 


76 

Lobster Chowder. 

Meat of one fine lobster, picked out from the shell, and cut into 
bits; one quart of milk ; six Boston crackers, split and buttered; 
one even teaspoonful of salt; one scant quarter-teaspoonful of 
cayenne ; two tablespoonfuls of butter rolled in one of prepared 
flour; a ninch of soda in the milk. 

Scald the milk, and stir in seasoning, butter and flour; cook 
one minute; add the lobster, and simmer five minutes. Line a 
tureen with the toasted and buttered crackers, dipping each quickly 
in boiling water before putting it in place, and pour in the chowder. 
Send around sliced lemon with it. 


Braised Veae. 

Chop a half-pound of fat salt pork fine, and put half of it in 
the bottom of a broad pot; sprinkle it with minced onion, sweet 
herbs, and a teaspoonful of chopped carrot. Lay a breast of veal 
on this bed, and cover it with a similar layer. Pour in carefully a 
quart of weak broth, if you have it. If not, cold water; season 
with pepper and salt. Fit a tight lid on the top and set it where it 
cook slowly—very slowly—for two hours at least. Now take up 
the meat, rub butter all over it, and dredge thickly with browned 
flour. Put it into a dripping-pan, strain the gravy from the pot into 
this, not pouring it on the meat, and bake half an hour in a good 
oven, basting every five minutes with the gravy. Transfer the veal 
to a hot dish, thicken the gravy in the pan with browned flour wet 
with cold water; boil up, and serve in a boat. 


Potato Hillocks. 

^Vhip boiled potatoes light with a little butter and milk, and 
season with salt and pepper. Beat in a raw egg to bind the mix- 




SUMMER BILES OE FARE. 


377 

ture, shape into small conical heaps ; set in a greased pan, and as 
they brown, glaze with the butter. The oven must be very hot. 
Slip a cake turner under each hillock, and transfer to a hot platter. 


Stewed Tomato. 

One dozen ripe tomatoes ; one tablespoonful of butter; one table¬ 
spoonful of sugar ; salt and pepper to taste. 

Pour boiling water over the tomatoes to loosen the skills. Peel, 
cut into quarters, and stew for twenty minutes. Add butter, sugar, 
salt and pepper, and leave them on the fire for twenty minutes 
longer. Turn into a deep vegetable dish. 


Indian Meal Pudding. 

One cup of yellow Indian meal; one quart and a cupful of milk; 
three eggs ; half a cup of molasses ; one generous tablespoonful of 
butter; one teaspoonful of salt; one pint of boiling water; half 
teaspoonful each, of cinnamon and mace. 

Scald the salted meal with the water. Heat the milk in a farina 
kettle; stir in the scalded meal and boil, stirring often, for half an 
hour. Beat the eggs light, put in the butter-and-molasses stirred 
together until they are several shades lighter than at first, add the 
spice, lastly, the batter from the farina kettle, beaten in, a little at 
a time, until all the ingredients are thoroughly incorporated. 
Grease a pudding-dish, pour in the mixture and bake, covered, \n a 
steady oven three-quarters of an hour. Remove the lid and brown. 
This is the genuine, old-fashioned New England “ Indian ’’ pud¬ 
ding. Eat with sauce, or with cream and sugar. It is very nice. 





The Plague of Flies. 

I T became apparent by the time the last month of our nominal 
American spring was half-gone, that the year of which I write 
was to be cursed by a full “ fly season.” One week of unsea¬ 
sonably warm weather brought the buzzing horde out in force 
from the mysterious corners into which the dear old clean-out-of- 
fashion-and-out-of-mind “ Cobivebs to catch flies ” used to tell us, the 
harmless little fly “ crept to sleep all winter.” In our home, we burn 
the contents of our dust-pans, and, as winter shows signs of abdicating 
in favor of beauteous spring, we redouble our zeal in sweeping rooms 
and suspicious examination of carpet edges. Rugs are shaken harder 
and oftener, closets inspected, and their contents sifted rigorously. 
The dogma that with the fluff collected by the broom go into the 
fire the eggs of house-flies, the larvse of moths, etc., is held in 
cheerful sincerity of belief. Not that we—or any of our acquaint¬ 
ances—ever saw a house-fly egg [geims Musca). But, reasoning 
from analogy, we assume that this is the Muscan method of repro¬ 
duction illimitable, of maddening multiplication. 

In this fateful year, Tyndall’s fascinating treatise on “ Dust and 
Disease ” had been read in our home circle, and, as a consequence, 
a mild craze on the subject of bacteria and infusoria possessed most 
of us. Spontaneous generation was demonstrated by our author to 
be an exploded myth. 


17 * 





THE PLAGUE OF FLIES. 


379 


Upon Housewifely fidelity depended the HealtH and comfort of 
tHe family. Where no dust was, disease-germs were nil. When 
our round of exploration was ended, we hugged ourselves in the 
conviction that not a loophole remained unguarded. 

The hot spell in May awoke us rudely from our dream of secu¬ 
rity. If frogs had hopped into our kneading-troughs, or hailstones 
and fire that ran along the ground swept our thoroughfares, we 
could hardly have been more confounded than by ocular proof that 
Miisca ova by the tens of thousands had lain untouched by broom or 
duster in more-than-ever mysterious “ corners,” and had awakened 
at the call of the south-wind along with violets, tulips and spring 
bonnets. Disdainful of larvae and polywog precedent, each of the 
myriads, for all we could see to the contrary, was hatched full 
grown, with more than the regular number of legs, and a “ staying 
power ” of voracity that would have done credit to a condor^ 

They descended and ascended upon us, terrible as an army 
with banners and bagpipes. Their hum above our tables, their 
titillating touch upon our noses and lips in what we could not call 
‘‘sleeping-rooms” after daylight—were tease and torment; the foray 
of legions in the kitchen was disgust and desperation. 

Flies and dirt—seen or unseen—are too closely joined together 
in the housekeeper’s mind to be put asunder while reason endures. 
The domestic brigade sprang to arms. Fly-doors were hung in all 
the portals that opened into the outer world ; wire-screens fitted 
into every window ; rooms that always have been clean, were sub¬ 
jected to such scouring and brushing and burnishing as raised them 
above hypercritical suspicion; cool dusks reigned throughout the 
house while the sun was above the horizon. Each morning, the 
brigade, armed with palm-leaf fans and damp towels, charged upon 
the winged battalions, beat out all that could be expelled from the 
fort, then massacred the stragglers. Each day, forgetful of past 


38 o 


THE PLAGUE OF FLIES. 


disappointment, we panted that at last victory had perched upon 
our dusters. In half an hour, into library, sewing-room, most of 
all, kitchen and dining-room, stole the shrill droning of a hundred 
tiny bagpipes, the slogan of a reconstructed host. We had met the 
enemy and were, as usual, theirs. 

The balloon-shaped fly-trap, made of wire netting, set above a 
saucer containing a seductive mixture of treacle and pepper, slew 
its thousands. We gave them the benefit of no probability of actual 
decease, but cremated the mass, animate and inanimate, “ in one 
red burial blent ” in the kitchen grate. Drowned flies, buried flies, 
flies that have been stunned and crushed, come to life. The tena¬ 
city with which they hold to a vampire-like existence is as mirac¬ 
ulous as their incubation in “ comers ” nobody ever finds. They 
are never fairly dead except in the shape of coal-ashes. 

The clock-w’’ork fly-trap revolved by day and by night, and slew 
its ten thousands, until it seemed as if the number consumed must 
make an appreciative difference in the quantity of fuel used per 
diem. 

And still the buzz and tickling and swarming went on. We 
inhaled no air save such as was strained through reticulated wire, 
but the mustering of the Musca myriad was as if the filtered ele¬ 
ment had taken visible and auricular life. The plague was phenom¬ 
enal. Where did they come from ? What did their appearance 
and sojourn portend ? We were ashamed with a humiliation every 
properly-trained housewdfe wdll comprehend. But for the danger to 
surrounding buildings, it is possible that we might have lent obe¬ 
dient heed to the proposition of the chief of our clan, and burned 
down the house to get rid of the flies. 

To us, in extremit}^, drifted a newspaper-scrap w’hich was neither 
official nor judicial. Somebody picked it up somewhere. A drown¬ 
ing man would have caught at it, as we did, had it bobbed at him 


THB PLAGUE OF FLIES. 


381 

from tlie crest of the wave. It was not quite explicit in the direc¬ 
tions it conveyed, but we got at the meaning of the extract and put 
it into practice as follows: We had Persian insect powder in the 
house, also the implement, in shape like a big hunting-watch, with 
a small pipe let into one side, with which we had projected the yel¬ 
low dust into comers where might lurk the eggs or pupae of moths. 
This we charged to the nozzle. That night, the kitchen and 
dining-room were cleared of such small articles as would have to be 
washed if the powder fell on them ; windows and doors were made 
fast, and an operator, standing in the middle of the floor, worked 
the spring-top of the round case that expelled the powder, throwing 
it upward at an angle of forty-five degrees, toward every corner 
and side of the apartment. We used a boxful in each room, then 
half as much on each succeeding occasion. The rooms were not 
entered again until morning. 

Cook declared that she swept up “ a full pint of the little bastes.” 
The waitress did not measure her trophies, but reported that floor 
and furniture were strewed with bodies. It was a miniature edition 
of the destruction of Sennacherib by an unseen agent. To make 
sure that our foes were like his army, all dead corpses, we con¬ 
signed them without delay to the crematory. 

This was done on Saturday night; an ineffable peace reigned 
over our Sunday breakfast. 

“ It is too good to be true! ” said one. “ I am reverently thank¬ 
ful. I have felt for weeks as if the shadow of Moses’ rod rested on 
our house.” 

Another:—“ The marvel is that Pharoah hardened his heart 
again. I have less respect for his common sense than ever before.” 

Still another:—“ Our text runs in my mind continually :— 
‘ They did take their food with gladness and singleness of heart.’ ” 


382 


THE PLAGUE OF FLIES. 


Toward evening, tlie vanquished leaders sent in scouts, few in 
number, and wary, to reconnoiter the battlefield. A repetition of 
the experiment of the preceding evening left not one to carry the 
tale. 

If I have told it lightly, it is not because the infliction was not 
grievous, and the deliverance welcome beyond expression. Since 
then, we have held our own successfully in the height of “ fly¬ 
time.” In very hot weather the powder is used every night for a 
week or two at a time ; in ordinary circumstances, and by observing 
common precaution in the matter of screen-doors and darkened 
rooms, twice or three times a week suffice to keep the premises 
clear. While the remedy leaves no trace of its recent presence to 
sight or smell, after the floor is swept and the furniture dusted, we 
have not thought it prudent to use it in bed-chambers. But we 
have learned that kitchen and dining-room are the enemy’s head¬ 
quarters, and that heroic measures here cut off supplies from the 
uppen part of the house. 

I shall esteem myself happy if this humble sketch may be the 
means of extending the knowledge of a device so simple, yet so 
efficacious, in abating one of the most anno3dng of minor nuisances 
of daily life in summer weather. 




The Dinner-Pail. 



HILE sitting on the piazza of a house in a New England 
town two or three years ago, a mirthful caprice moved 
me to count what the young people about me named 
the “ pail-brigade.” A few minutes after six o’clock, 


the pleasant street was the thoroughfare to the upper suburbs for 


many of the operatives in a large down-town factory. Out of 150 
of these, 140 carried dinner-pails, 7, baskets, and 3 were empty- 
handed. The question was then suggested and discussed as 
to the superior convenience of the close, airless pail over the basket 
for conveyance of a cold lunch. 

What is known as the “ picnic basket ” is heavy and costly. 
Otherwise, the neat service of plate and china stowed away in 
sockets made fast to the sides and top, would soon drive the 
unsightly tin vessel from the field. A stout willow basket of con¬ 
venient size, with straight sides and a well-fitted cover, can be made 
as commodious by the exercise of a little feminine ingenuity. Let 
inch-wide strips of linen, doubled and stiched at the edges, be 
tacked in loops on the inside, with white flax thread that will 
be scarcely visible on the exterior. In these keep knives, forks, 
spoons, pepper and salt cruets, and napkins. Lay a folded napkin 
in the bottom, another over all, when the provisions are packed in 
the interior; tie the top in place with a bright ribbon or braid, and 




384 


THE DINNER PAIL. 


you have what, while it is really a pannier (from the Latin panis-^ 
bread), might be a pretty hamper of fruit and flowers, such as an 
opulent householder would be willing to carry to a neighbor. Dr. 
Holland’s celebrated essay on The Little Tm Pail^ may do much 
to modify the essential commonness of the utensil to those who 
have read it. But it is not false pride that makes a man unwilling 
to proclaim to the street-car and sidewalk public: “I am taking my 
dinner with me to my shop or factory.” The editor does not care to 
wear his pen behind his ear abroad, nor the clergyman his gown and 
bands. Good taste avoids the “ shoppy ” flavor in places of general 
resort. 

The actual drawbacks of the “ little tin pail ” outweigh the 
aesthetic objections. Fresh bread becomes sodden, pastry heavy, 
and the most strongly flavored edible wins the day to the extent of 
steeping all the contents of the vessel in its own odor by dinner¬ 
time. To this are superadded the smell and taste of the unventi¬ 
lated chamber, large or small, in which provisions are kept. 

Before offering recipes for some of the scores of dainty lunches, 
neither expensive nor difficult of preparation, with which the 
monotony of the mid-day meal may be varied, let me enter a plea 
for the stomach of a tired man whose appetite has been dulled by 
mechanical, in-door toil. He needs a more cunning caterer than 
does he whom fresh air and the fragrance of growing things 
provide with sauce for his daily saleratus biscuit and fat salt 
pork. 

You cannot tempt the artisan with the revelation of hot roast, 
fricassees, and warm vegetables, as he opens pail or hamper, but 
neither need you give him every day slices of cold meat, packed 
between bread and butter “ hunks,” with pickles and pie as after¬ 
courses. Keep on hand tissue-paper in which to wrap his sand¬ 
wiches ; save up candy and Christmas-boxes for cake; buy fanciful 


THE DINNER-PAIE. 3S5 

(and cheap) flasks and cruets for condiments. See that lie has a 
clean napkin daily—not a cere-cloth in which the dead smell of 
yesterday’s lunch is enfolded. In hot weather, tell him to buy 
ice at noon for the bottle of sugared tea or cafe a2t lait you have 
put in cold, lest the warmth should melt butter and soften meat. 

The sandwich family is most useful and popular when the 
business of the hour is the preparation of a portable lunch. The 
general directions for sandwich manufacture are the same in all 
cases. Butter the end of the loaf smoothly, slice thin with a keen 
knife, and pare off the crust. Cut in triangles, or in long, narrow 
strips, or give the full size of the loaf-slice, as you like. Lay the 
filling thickly on the buttered side of one piece, and press the fel¬ 
low, buttered side inward, gently upon it. Make all into uni¬ 
form shape and dimensions, that you may pile them into a neat parcel. 

Ham Sandwiches. 

Chop the meat, lean and fat, fine; season with pepper, and if 
agreeable, a very little mustard. The yolks of two or three hard- 
bdiled eggs, minced and worked in with the meat, make a pleasant 
change. 

Cheese and Egg Sandwiches. 

Grate the cheese, and to each cupful add the yolks of three 
hard-boiled eggs, minced fine; "rub to a paste with a teaspoonful of 
butter, season to taste with salt and pepper, and spread between 
buttered bread or crackers. These are nice made of graham bread. 


Sardine Sandwiches. 

Wash the oil from a dozen sardines, wipe them dry, take out 
the back-bones, and scrape wdth a knife and fork to a paste; season 
with pepper and lemon-juice, and lay between buttered slices of bread. 





386 


THE DINNER PAID. 


Bacon 'and Mutton Sandwiches. 

Fry slices of breakfast-bacon in tbeir own fat, and let them get 
cold ; slice cold mutton, lamb or veaLtbin, pepper lightly, and lay 
on a buttered slice of bread; on the meat one or two bits of bacon, 
and cover with the fellow-slice of bread and butter. Proceed thus 
until all the materials are used up. 


Cracker and Anchovy Sandwiches. 

These are rather an “ appetizer,” than substantial food. Toast 

* 

split Boston crackers or whole “ snow-flakes ” lightly ; butter while 
hot, and when cool, spread with anchovy paste. Put together of 
course, with the butter and paste inside. 


Deviled Eggs. 

Boil six eggs hard and throw them into cold water. Divide into 
halves cut crosswise, taxe out the yolks and rub to a paste with a 
generous teaspoonful of butter. Season with pepper, salt and a 
suspicion of mustard. 

Mold into balls the size and shape of the abstracted yolks, put 
back into the hollowed whites, fit the halves neatly together and 
roll each egg up in tissue paper, as you would a bon-bon, twisting 
the paper at the ends. If you wish to make the entree ornamental, 
fringe the squares of paper before enveloping the eggs. They are 
yet more savory if you have some minced giblets (boiled and cold) 
to mix with the yolks, and a little gravy with which to moisten the 
paste. 

Chicken Salad. 

A can of boned chicken will make enough for two days. Mince 
coarsely, season with pepper and salt, and pack into a small bowl 





THE DINNER-PAIL. 


387 

or cup. In another, put some crisp lettuce-leaves with a small 
lump of ice, tie a piece of cloth over the top, paper over this, and 
set securely in the bottom of the basket. Pour a few spoonfuls of 
Durkee’s incomparable salad-dressing into a wide-mouthed phial, 
and cork it. With this, send thin slices of buttered bread, and 
instruct 3"our John to drain the lettuce at lunch-time, and after 
lining the bowl with the leaves, to put the chicken on them, and 
pour the dressing upon the chicken. 


Galantine. 

A recipe for this was given in No. 5 Spring. It is spicily 
tempting to a hungry man, easily made, and keeps well. 


Fruit. 

Instead of the blunt triangle of leathery pie which will emerge 
from nineteen out of twenty dinner pails opened by his comrades, 
provide John with fresh fruit in its season. 

Oranges, bananas and grapes cost no more than pie ; apples, 
berries, and, in summer, peaches, less, when the original price is 
counted. If we estimate the ruin wrought upon digestion by pastry 
and doughnuts, we are ready to affirm that he could better afford 
hot-house fruits at their dearest, than to satisfy the cravings of 
nature with these home-made “ delicacies.” 


' Bread. 

Do not butter bread or biscuits while hot, for John’s luncheon, 
or put then in his pail or (basket) until they are quite cold. 
Always give him crackers and cheese to aid digestion and “ top-off” 
the repast. ^ 





388 


THE DINNER PAIL. 


/ 


Pickled Oysters 


> 


in tlieir season, are not an expensive article of diet. A quart at 
forty cents, put up by yourself in ten minutes’ time, at a cost of 
perhaps five cents for vinegar and spices, will make a couple of 
delightful lunches,- with what the French call “ bread at discretion,” 
and for dessert, a couple of baked apples, with or without sugar and 


cream. 








Autumn Bills of Fare. 

No. 26. 

BREAKFAST, 

^^^leaten Grits. 

Mutton Chops and Mashed Potatoes. Egg-Gems. 
Cold Bread. Toast. 

Oranges. Coffee, Chocolate. 


Mutton Chops. 

If 3'our butcher has not trimmed the chops into shape, removing 
the skin and most of the fat, do it 3’ourself; then flatten them vdth 
the broad side of a hatchet. Broil quickh’ and carefull3’ over a 
Clear fire, lifting the gridiron when there is danger of burning. 
Have read3’' the block-tin platter of a chafing-dish, heaped in the 
middle wdth mashed potatoes, which have been worked light \\*ith 
butter and milk. About this mound arrange the chops, the large 
ends do^vnward, the small ones inclining toward the summit of the 
hillock. Pass currant-jelly with them. 

r % 

- - 

MEi*- J-- - 



3S9 




390 


AUTUMN BILLS OF FARE. 


Egg-Gems. 

Four eggs; four cups of prepared flour; two cups of milk; one 
tablespoonful of butter chopped into the flour; one teaspoonful of 
salt sifted with the flour. Whip the yolks thick and smooth, add 
the milk, the whites, finally the flour, stirred in quickly and hard; 
half fill heated gem-pans with the batter, and bake in a quick oven. 
Send to table as soon as they are done. 


LUNCHEON, 

4 

Stewed Lobster. 

Toasted Crackers. Saratoga Potatoes. 

Bread and Butter. Apple Pyramid. 

Light Cakes. 


Stewed Lobster. 

One can of lobster; one cup of good broth, cleared of fat, and 
strained through a cloth; half a cup of milk; juice of a lemon; two 
tablespoonfuls of butter rolled in one of flour; cayenne pepper and 
salt. 

Open the can early in the day, emptying the contents into 
a bowl, and setting this in a cold place. Cut the meat into clean 
dice, heat the broth, seasoned in a saucepan, and, as it boils, lay in 
the lobster; cook ten minutes gently, add the lemon, and cover at 
the side of the range for five minutes. Have the milk hot in a 
farina-kettle, stir it into the floured butter, and cook three minutes. 
Pour the lobster into a deep dish, then, carefully, mixing in well, 
the scalding thickened milk, and serve. 




AUTUMN BILLS OF FARE. 


391 


Toasted Crackers. 

Toast split Boston, or whole snowflake crackers quickly and 
lightly on both sides, butter while hot and pass with the lobster. 
Also, lemon cut into eighths. 

- \ 

Saratoga Potatoes. 

If you have not time to fry these yourself, buy them fresh from 
your grocer. When good, they are really nice. When bad, few 
things more detestable find their way to the tables of civilized peo¬ 
ple. Heat them quickly in the oven and take them out before they 
are brown. Send to table in a deep dish lined with a hot napkin. 


Apple Pyramid. 

Pare, halve and core a dozen fine tart apples, dropping into cold 
water as you pare them. Have ready in a saucepan two tablespoon¬ 
fuls of melted butter, a cupful of granulated sugar, the strained 
juice of two lemons and a blade of mace. Lay the apples in this, 
coating each piece with the mixture. Cover closely and set in a 
vessel of hot water, which bring to a slow boil. Leave the apples 
on until they are tender and clear; take out with care not to break 
them ; pile them in the form of a cone on a stone china dish ; covet 
with a meringue made by frothing the whites of four eggs, with four 
tablespoonfuls of sugar; pour the syrup around the base and se^ ua 
;he oven to color lightly. Eat cold with light cakes. 


DINNER. 

Turnip Pur6e. 

Boiled Corned Beef. 

Creamed Onions. Tomatoes and Com. 

Batter Pudding. Cream Sauce. 

Fruit. Coffee. 





39^ 


AUTUMN BILLS OF FARE. 


Turnip Puree. 

When the corned beef is half done dip out a quart of the liquorj 
cool and skim, and strain it through a thick cloth. Set it over the 
fire with a dozen turnips (white), pared and sliced; half of a small 
onion, chopped ; a stalk of celery, and boil until soft. Rub through 
a colander back into the liquor; season with pepper and a handful 
of minced parsley, and return to the fire with two tablespoonfuls of 
butter cut up in as much flour. Heat in another vessel half a cup¬ 
ful of milk, with a bit of soda not larger than a pea. When the 
puree has cooked three minutes, stir in the milk and pour into the 
tureen. 


Boiled Corned Beef. 

Let the beef lie in cold water for two hours to draw out the salt. 
Cover it then vAth plenty of boiling water, and cook fast for fifteen 
minutes. At this point, arrest the boil by pouring in a pint of cold 
water. The advantage of this process is to form a band of cooked 
flesh about the piece to be boiled which will keep in the juices. 
Henceforward, let the boiling be steady and slow, allowing flfteen 
minutes for each pound. When done, lift the pot from the fire, and 
even if the beef is to be served hot, let it stand in the liquor for 
ten minutes before dishing it. If you prefer it cold, leave it still 
longer, and on taking it out, lay a large dish or plate on top, 
with a- couple of flat irons or other heavy articles to press it, not 
removing them until the meat is cold and stiff. This should be 
done after dinner when it is served hot. Send drawn butter in with 
hot com.ed beef; also horse-radish. 


Creamed Onions. 

Boil the onions in two waters—hot—putting a little salt in the 
second. If they are full grown they will require at least an hour 




AUTUMN BILLS OF FARE. 


393 


and a half to cook them tender. Drain, and pack them in a bake- 
dish ; pour a cupful of drawn butter, in which milk is used instead 
of water, over them, sprinkle with fine crumbs, pepper and salt 
lightly, and bake, covered, fifteen minutes, then brown. There is 
no nicer way of cooking ripe onions than this. 


♦ Tomatoes and Corn. 

Open a can of com and one of tomatoes early in the day, and 
empty half the contents of each into a bowl, and leave it, uncovered, 
in a cold place, until you are ready to cook it. Put tomatoes and 
corn into a saucepan, and stew gently for twenty minutes. After it 
boils, add a teaspoonful of sugar, half as much salt, and a quarter 
as much pepper, with a tablespoonful of butter; cook five minutes 
longer, and serve in a deep dish. 


Batter Pudding. 

Two even cups of Hecker’s prepared flour; two cups of milk; 
four eggs ; a quarter teaspoonful of salt. ^ 

Beat eggs very light, whites and yolks separately, add tin? milk 
and salt to the yolks, then whites and flour alternately, pour into a 
buttered mold, and boil or steam for two hours. Eat with cream 
sauce. 


Cream Sauce. 

One cup of sugar; yolks of two eggs ; one-half cupful of milk; 
one tablespoonful of butter; one even teaspoonful of arrowroot; 
vanilla flavoring. 





394 


AUTUMN BILLS OF FARE. 


Heat tlie milk to boiling, stir in the arrowroot, wet up with cold 
milk, and add the butter. Pour this on the beaten yolks and sugar, 
return to the fire, and stir one minute, just long enough to heat the 
yolks, not to curdle them. Pour into a sauceboat, flavor with a 
teaspoonful of vanilla and set in hot water (not boiling) until you 
are ready for it. 


Fruit. 

It is a pretty custom in some families to have a dish of fruit 
tastefully arranged on the table at every meal. Finger bowls, with 
ornamental doilies between them and the fruit plates, are half filled 
with water and a silver knife laid on each plate, all on the buffet, in 
case they are called for at breakfast and lunch, and are set on the 
table after the dinner-sweets are removed. Nobody is obliged to 
partake of this course, but nearly everybody likes a taste of grateful 
fruit acid to remove the cloyment of puddings, pies, etc., from the 
tongue. 


No. 27. 

BREAKFAST. 

Oatmeal Porridge. Beef Hash au gratin. 

Barbara’s Griddle Cakes. 

Baked Potatoes. Fruit. 

Tea. Coffee. 


Beef Hash au gratin. 

Chop cold boiled or roast beef quite fine, removing all the string 
and bits of tough skin ; salt and pepper it, and mix with one-half 






AUTUMN BILLS OU FARE. 


395 


as mucli mashed (lumpless) potatoes as you have meat. Put a cup 
of good gravy and half a teaspoonful of mustard into a frying-pan 
with half a teaspoonfnl of Worcestershire sauce. If ycu have n<? 
gravy, substitute a cup of boiling water and a good spoonful li. 
butter, seasoned as above. When the gravy boils, pnt in the meat 
and potatoes; toss and stir until it is very hot, and bnbbles all over, 
(rnm ont upon a stone-china dish or the block-tin platter of your 
chafing-dish, strew thickly with fine crumbs, and brown lightly on 
the upper grating of your oven. Serve in the dish. 


Barbara’s Griddle Cakes. 

Two cnps of Indian meal; one cup of flour; three eggs ; half a 
teaspoonful of salt; one tablespoonful of lard, and the same of 
molasses; three cups of milk; half a teaspoonful of soda. 

Wet the meal into a good mnsh with boilmg water; cook in a 
farina-kettle for an honr, stirring often; turn out and beat it smooth. 
Do this over night. In the morning beat in the melted lard, the 
molasses, the eggs, the milk, at last the flour, sifted twice with the 
salt and soda. Beat up well and bake on a greased griddle. 


Baked Potatoes. 

Select large, fine sweet, or Irish potatoes; w^ash them and bake 
in their skins in a steady oven until soft, turning them often as 
they cook. Send to table wrapped in a napkin. 


LUNCHEON. 

Oysters in Bed. Fried Pigs’ Feet. 

Deviled Tomatoes. 

* 

Crackers and Cheese. 
Ca/e au Lait Cake. 


Bread and Butter. 





396 


AUTUMN BILLS OF FARE. 


• Oysters in Bed. 

Cut off the top crust of a dozen stale rolls or biscuits, and scrape 
out the inside, leaving the sides and bottoms intact; set them with 
the crusts laid beside them in a half-open oven to dry and heat. 
Cut four dozen oysters in halves ; put over the fire in their liquor 
to cook ; when they boil add the inside of the rolls, crumbed fine, 
a full tablespoonful of butter rolled in flour, and half a cupful of 
- hot milk ; cook three minutes longer; butter the inside of the dried 
rolls, fill with the oyster-mixture, put on the crusts, and serve. 


Fried Pigs’ Feet. 

Boil them slowly in hot water, slightly salted, for three hours, 
or until tender. Take them out of the liquor when cold, not before, 
and lay in enough vinegar and water (half and half), to cover them 
for half a day : wipe; rub with French mustard, pepper, and if 
needed, salt; dip in beaten egg, then in crushed cracker, and fry 
in hot lard. Drain well and eat hot. 


Deviled Tomatoes. 

Peel eight large, fair tomatoes and cut into thick slices. Put into 
a saucepan four tablespoonfuls of vinegar, two of best salad oil, one 
tablespoonful of sugar, a quarter-tablespoonful each, of pepper, 
made mustard and salt. Bring quickly to a boil, and pour hot over 
the tomatoes. Send at once to table. 


Cafe au Lait Cake. 

Three cups of prepared flour; two cups of sugar; four table¬ 
spoonfuls of butter creamed with the sugar ; four eggs ; one cup of 
milk ; rub butter and sugar to a cream, beat in the yolks, the milk, 
the whipped whites and flour by turns ; bake in jelly cake tins. 





397 


AUTUMN BILLS OF FARE. 


\ ^ . Filling for Cakk. 

One cup of milk and one of strong, clear coffee, strained ; one cup 
of sugar; two eggs ; two tablespoonfuls of corn-starcb wet with milk; 
scald the milk, add the sugar and corn-starch, and when these 
thicken well, the beaten eggs ; cook one minute, beat in the coffee 
and let the mixture get cold before spreading it between the cakes. 






DINNER. 

Turnip Puree {without meai). 

Baked Flounder Cutlets. Larded Beef’s Tongue. 

Fried Oyster-Plant. Celery au gratm. 

Mashed Potatoes. ■ Marie’s Pudding. 

Liquid Sauce. Coffee. 


Turnip Puree. 

A dozen large, white turnips; three tablespoonfuls of butter 
rolled in one of flour; a cup of hot milk; pepper; salt; a stalk of 
celery; two quarts of boiling water'. 

Peel and slice the turnips ; boil with the celery in salted water 
until soft; rub through a colander back into the pot with the water 
in which they were cooked; stir in seasoning and floured butter; 
simmer ten minutes, add the hot milk, and turn into the tureen. 


Baked Flounder Cutlets. 

Lay the fish flat on a dish, and make a deep cut over the back¬ 
bone, which extract neatly; divide the flounders into four p'eces 
each; have ready a cupful of skimmed and strained broth, made by 






39S 


AUTUMN BILLS OF FARE. 


boiling a pound of fisb in a pint of salted water, and wben you Have 
strained it, stirring in a tablespoonfiil of butter rolled in flour, lay 
the cutlets in a dripping pan, cover witli this liquor and bake, cov¬ 
ered, Half an hour; sprinkle them with crumbs and brown quickly; 
remove the cutlecs to a hot dish, strain the gravy, add the juice of 
half a lemon, boil up and pour into a boat. 


Larded Beef’s Tongue. 

Boil a fresh, fine tongue one hour; lay in cold water at once to 
make it firm. When cold, pare ofif the skin, and lard it diagonally 
from side to side with strips of fat salt pork. Lay it, thus prepared, 
in a pan with half an onion, four or five cloves, a dozen peppercorns, 
and some minced parsley. Dash a large cupful of hot water over 
the tongue; cover closely and cook gently two hours, turning twice. 
Remove the cover, rub the tongue over with butter, dredge with 
flour, and brown. Lay on a dish, add a little hot water to the 
gravy, strain it, heat again, thicken with browned flour, stir in a 
tablespoonful of capers, boil up and pour into a boat. 


Fried Oyster-Plant. 

Scrape the roots and cut them into pieces an inch and a half 
long, dropping them, as you do so, into ice-water, in which you have 
mixed a tablespoonful of vinegar. This will prevent discoloration. 
Now boil the pieces in hot, salted water for nearly an hour. Drain 
them and let them cool; dip each piece in a batter made by beating 
up an egg, putting with it half a cup of milk and three tablespoon¬ 
fuls of prepared flour, salted and peppered. Fry in hot lard, a few 
pieces at a time, drain off the fat and serve on a hot dish lined with 
tissue-paper, fringed at the ends. This vegetable cooked thus tastes 
very much like real fried oysters. Try it. 




AUTUMN BILLS OF FARE. 
Celery au Gratin . 


399 


Scrape, wash and cut the stalks into inch-lengths ; stew gently 
until tender in salted water; drain this off, lay the celery in a bake 
dish, season with salt and pepper, cover with rich drawn butter, strew 
with fine crumbs, and brown lightly. 


Marie’s Pudding. 

Two cups of fine, dry crumbs ; half a cup of currants, washed 
and dried; half a cup of raisins, seeded and chopped ; a quart of 
milk; four eggs ; a cup of sugar ; a tablespoonful of butter. 

Soak the crumbs in the milk, beat the eggs light with the sugar, 
and put in next the bttter, melted, then the fruit well dredged with 
flour; boil in a buttered mold two hours and a half; dip for a 
moment in cold water, to loosen the pudding, and turn out; eat 
with liquid sauce. 


Liquid Sauce. 

Poui a cupful of water into a saucepan, stir in a cupful of 
powdered sugar, a tablespoonful of butter, and a good teaspoonful of 
arrowroot wet with cold water; season with nutmeg, stir for two 
minutes after it boils, and add a glass of sherry. Send to table hot 
in a sauce-tureen. 


NO. 28 . 

BREAKFAST. 

Imperial Granum Porridge. 

Stewed Eggs, Risen Muffins. 

Fried Potatoes. Oranges and Bananas. 

Tea. Coffee. 





400 


AUTUMN BILLS OF FARE. 

Imperial Granum Porridge. 


One cup of Imperial Granum; three cups of boiling water; 
one cup of hot milk ; half a teaspoonful of salt. 

Soak the granum in enough cold water to cover it well for four 
or five hours, or all night, if more convenient; in the morning put 
over the fire in the boiling water, with the salt; cook half an hour, 
stirring often; add the warm milk and stir hard and long; cook 
ten minutes; beat up well and pour out. 


Stewed Eggs. 


Boil eight eggs hard and leave them in cold water until cold; 
take off the shells, slice them, and lay in a stone china or block tin 
dish; pour over them a well-seasoned gravy, thickened with 
browned flour; sift fine crumbs over all and brown in a quick oven. 
They are very savory if properly seasoned. 


Risen Muffins. 

A quart of flour; two tablespooufuls of lard, or one of lard and 
one of butter; a pint of milk (a generous one), half a cup of yeast 
dissolved in half a cup of warm water; the yolks of three eggs; 
a teaspoonful of salt. 

Sift the salt with the flour and rub the shortening through it, 
mix the egg and milk together, wet up the flour, add the yeast, beat 
hard and set to rise over night. In the morning half-fill mu£B.n 
tins with batter; let it rise for half an hour, and bake. 


LUNCHEON. 

Oysters scalloped with Mushrooms. Fried Apples. 

Mince of Potatoes and Corn. Brown Bread and Butter 

Crackers. Cheese. Olives. Jelly Roll. 





AUTUMN BILLS OB BARB. 

Oysters Scaeeoped with Mushrooms. 


401 


A quart of oysters; half a can of mushrooms; a heaping 
tahlespoonful of butter; pepper, salt and cracker-crumbs ; a cup of 
rich milk; one beaten egg. 

Lay a stratum of oysters in a buttered bake-dish, season with 
pepper and salt, sprinkle with chopped mushrooms ; cover with 
crumbs wet with milk and dotted with butter ; proceed in this order 
until the dish is full; the topmost layer should be quite moist with 
milk, in which an egg has been beaten, and seasoned well with 
pepper, salt and butter. Bake, covered, thirty minutes, then brown. 
Pass crackers and lemon with it. 


Bried Apples. 

Peel and cut into eighths, taking out the seeds and core care¬ 
fully from each piece; heat some butter in a frying-pan; coat the 
apples lightly with flour, and fry to a pale brown ; drain off the fat 
from each slice, sprinkle with sugar and pile on a hot dish ; if you 
like, you may mix a little cinnamon with the sugar; use only tart 
apples for frying. Send around slices of buttered brown-bread with 
them. 


Mince of Potatoes and Corn, 

Chop cold boiled potatoes into dice, drain off the liquor from 
* half a can of corn, boil ten minutes in salted water, and let the corn 
cool; mix well with the potatoes, seasoning with pepper and salt. 
Put three or four tablespoonfuls of nice dripping in a frying-pan, 
and when it boils, stir in the corn and potatoes with a fork, tossing 
about until they are thoroughly heated. Serve in a hot, covered 
dish. Cold potatoes and stewed corn “ left over,” will do for this 
dish. 




402 AUTUiMN BILLS OF FARE. 

Jelly Roll. 

One and a-Half cups of prepared flour; one cup of powdered 
sugar ; four eggs ; Lalf cup of milk ; one tablespooiiful of butter; 
jelly. 

Rub butter and sugar together, add the beaten yolks, the milk, 
then wLipped whites mnd flour, lightly and quickly. Bake in a 
large buttered pan; turn out on a clean, damp cloth, spread with 
jelly, and roll up closely upon it. 


DINNER. 

Lima Bean Soup. Curried Chicken Pie. 

Stewed Cabbage. Fried Celery. Potatoes Boiled Whole. 

Sweet Potato Pie. Fruit. Coflee. 


Lima Bean Soup. 

Two quarts of soup stock ; one quart of Lima beans; if dried, 
soak them all night, putting a bit of soda in the water; two eggs; 
half-cupful of corn meal scalded to a soft mush ; two tablespoonfuls 
of minced parsley; pepper; salt; two stalks of celery; half an 
onionj sliced and fried to a nice brown in the butter or dripping. 

The liquor in which corned beef was boiled will do nicely for 
the “ stock.” In that case, put no salt in the soup. Put all the 
ingredients except the eggs together in the soup-kettle and cook 
slowly until the beans are very soft; rub through a colander, season 
to taste, return to the soup pot, and when it boils, stir in the beaten 
eggs; pour into the tureen, lay on the surface some thin slices of 
lemon from which the peel has been cut, and serve. 




403 


AUTUMN BILLS OF FARE. 

Curried Chicken Pie. 

Joint a pair of tender chickens as for fricassee ; roll in flour and 
fry in dripping or lard until they begin to brown ; put into a deep 
bake-dish a layer of the fowl, cover with thin slices of fat salt pork. 
Have ready two cupfuls of boiled rice in which have been worked a 
tablespoonful of butter and two even teaspoonfuls of curry-powder; 
cover the chicken with some of this ; put in more fowl and pork, 
more rice, etc. When all are in, pour in a cupful of broth made by 
stewing the feet, necks and pinions of the chickens in a pint of 
water, then straining and seasoning it. Cover the whole with a good 
crust, cut a slit in the middle; bake, covered, forty minutes, and 
brown nicely. Wash the crust with beaten white of egg. 


Stewed Cabbage. 

Shred a cabbage with a keen knife ; put over the fire in plenty 
of boiling water, slightly salted, with a bit of soda in it, and cook 
for twenty minutes; drain off the water and put in just enough 
fresh and boiling to cover it. Cook ten minutes ; add two table- 
spoonfuls of vinegar, a tablespoonful of butter rolled in flour, 
pepper and salt. Stew ten minutes longer, and turn out. 


Fried Celery. 

Cut firm, white celery into pieces two inches long; put on to 
boil in hot salted water, and cook twenty minutes ; take up with a 
split spoon and drop into ice-water. Leave them there ten minutes; 
take out, lay between two cloths and pat dry; spread on a dish to 
cool; sprinkle with salt and pepper, dip each piece in egg, then in 
fine cracker crumbs, and fry in clarified dripping or salted lard. 
Drain well, and serve hot. 




404 AUTUMN BIULS OF FARE. 

Sweet Potato Pie. 

Parboil firm sweet potatoes and let them get cold with tbe skins 
on ; peel them, then, and slice crosswise. Have ready a pie-dish lined 
with a good crust (it never pays to make anj^ other); put in a layer 
of sliced potatoes, sprinkle well with sugar, and drop bits of butter 
here and there ; allow a teaspoonful of brandy and five cloves to 
each layer; also, a dozen or so drops of lemon juice ; more potatoes; 
sugar, butter, brandy, cloves and lemon juice until the dish is full. 
Put in two tablespoonfuls of water and cover all wuth pastry. Cut 
a slit in the top, and bake. Eat cold with powdered sugar sprinkled 
over the top, and accompanied with good old cheese. There are 
not many more delightful pies than is this old Virginia dessert 
when properly made. The potatoes should be dry and sweet, the 
seasoning judicious. 

I have heard that Irish potato pie is good made after the same 
receipt, but I prefer to wait for something more than hearsay 
evidence before recommending it. It would certainly require much 
more sugar than sweet potatoes, and very skillful “ trimmings ” 
altogether. 

No. 29. ' 

BREAKFAST, 

Rye Porridge. Kidneys and Ham. 

Flannel Cakes. Toast. Boiled Eggs. 

Coffee. Tea. Fruit. 


Rye Porridge. 

One cup of rye meal; three large cups of boiling water, and one 
of hot milk; one teaspoonful of salt. 




■#T- 





AUTUMN BILLS OF FARE. 405 

When the salted water reaches the boil, stir in the meal; cook 
one hour after the water in the outer vessel begins to bubble again, 
add the hot milk, and simmer five minutes before turning out. 


Kidneys and Ham. 

Split each kidney lengthwise and cleanse from fat and strings. 
Have as many slices of cold boiled ham, fat and lean together, as 
you have pieces of kidney, cutting them into pieces of the same 
breadth and length. String half kidneys and bits of ham alter¬ 
nately on slender skewers, a piece of ham at each end. When the 
skewers are full, broil over a clear fire for eight minutes, turning 
often ; lay the skewers in a row on a hot dish, pepper, salt, and baste 
with butter before sending to table. 


Flannel Cakes (without eggs). 

One quart of milk ; one cup of cornmeal, and nearly three of 
flour ; half cake of yeast stirred in a half-cup of warm water; one 
large cup of boiling water; one teaspoonful of salt; one tea¬ 
spoonful of molasses ; bit of soda the size of a pea in the milk. 

Scald the meal in the boiling water, stir in the milk, and strain 
through a colander, add flour and yeast, and let it rise until morn¬ 
ing ; beat in salt and molasses, and, when the batter is smooth and 
light, bake on'a griddle. They are very nice. 


LUNCHEON. 

Beef Scallop. Cheese-Fingers. 

Fried Potatoes. Brown Bread and Butter, 

Doughnuts. Tea. 





4o6 


AUTUAIN BILLS OF FARE. 


Beef Scallop. 

Two cups of cold, underdone roast beef; one cup of raw pota¬ 
toes, cut into dice; two beaten eggs ; mustard; pepper; salt; a 
teaspoonful of finely minced onion ; one cupful of gravy or stock. 

Peel and cut tbe potatoes, lay them in cold water for half an 
hour, drain, cover them with boiling^ salted water and stew gently 
ten minutes ; drain off the water, add the gravy and the beef 
chopped fine, cook slowly for ten minutes, turn into a bowl, beat in 
the eggs, the onion, salt, pepper and mustard, put into a greased 
bake-dish, strew crumbs on top, bake, covered, half an hour, then 
brown. 


Cheese Fingers. 

This is a good way to use up scraps of pastry left over from 
baking pies. Cut into strips as long as your middle finger, and 
twice as wide ; strew with dry, grated cheese, a little salt, and just 
a pinch of cayenne; double them lengthwise; pinch the edges 
together along their length, sprinkle more cheese upon them and 
bake quickly; pile within a napkin on a hot dish, and serve at 
once. 


Doughnuts. 

Two cups of milk ; one cup of sugar; one quart of flour; three 
eggs ; a teaspoonful of salt; one-half of a yeast cake ; one full table- 
■ spoonful of butter; half teaspoonful of mixed cinnamon and mace; 
bit of soda in the milk. 

Heat the milk and stir in the sugar and butter; while it is cool, 
ing, sift the salt twice in the flour and dissolve the yeast-cake in a 
little warm water. Mix all while the milk is blood-warm, and let 
the dough rise till morning. Then w’'ork in the whipped eggs; 




AUTUAIN BILLS OF FARE. 


407 


knead the soft dough for one minute, and set for the second rising; 
it should be very light before you roll it out into a sheet and cut it 
into shapes; after cutting them, let them stand half an hour and 
fry in plenty of hot lard; in frying doughnuts, always put them 
into the kettle with the side downward that was uppermost on the 
dish from which you take them; they rise better thus ; fish out 
when done with a split spoon, and put in a hot colander, sifting 
powdered sugar over them while warm. 


DINNER. 

Turnip Soup. Deviled Oj^stcrs. 

Braised Beef. Spinach on Toast. Fried Parsi^ips. 

Mashed Potatoes. Cup Plum Pudding. 

Fruit. Coffee. 

Turnip Soup (without meat). 

Eight or ten large white turnips; half an onion, sliced and fried 
to a light brown ; one stalk of celery; one pint of milk; one table- 
spoonful of minced parsley; one tablespoonful of flour rolled in 
three tablespoonfuls of butter; two quarts of water ; bit of soda in 
milk. 

Peel, slice, and lay the turnips in cold water for an hour, drain 
and put in the soup kettle with the fried onion, celery and parsley ; 
add the cold water, and cook all tender; rub the soup through a 
colander, season, and return to the fire; stir in the buttered flour, 
simmer five minutes, add the milk and pour out. 


Deviled Oysters. 

Wipe large, “ frying size,” oysters, dry, and lay in a mixture made 
by allowing the juice of_ a lem on to two tablespoonfuls of butter, a 





AUTUMN BILLS OF FARE. 


4c8 

little salt and a pincL of cayenne. Turn the oysters over and over 
in this, then in fine crumbs, and broil on a wire broiler over a clear 
fire. Serve hot. 

Braised Beef. 

Put a brisket of beef into a broad-bottomed pot and set it ovel 
the fire. At the end of ten minutes turn it, and again in ten 
minutes more. Repeat this once more for each side; then pour in 
two cups of boiling water, fit on a close top and cook slowly one 
hour before turning the meat. After this, cook an hour longer if 
the meat weighs seven or eight pounds—keeping the top on. Set 
the beef in the oven, sift flour over it, baste freely with the gravy, 
and brown for five or six minutes before dishing. Skim and season 
the gravy, thicken with browned flour and serve in a boat. 

Spinach on Toast. 

Pick the leaves over carefully, rejecting the stems, wash and 
put into a saucepan, with a cup of water to a half-peck of leaves. 
Cover, and cook for twenty minutes, drain and chop it as fine as 
possible; put back over the fire, and beat in a tablespoonful of buL 
ter, a teaspoonful of sugar, salt, pepper, a dash of nutmeg and the 
juice of half-a-lemon. Whip smooth and press hard into heated 
egg or custard cups to mold it. Have ready crustless rounds of 
toast, buttered well, on a heated platter. Turn out a mold of spin¬ 
ach on each, and put a slice of hard-boiled egg on the top of the mold. 

Fried Parsnips. 

Scrape, and leave in cold water for an then cook half an 

hour in hot, salted water, wipe, slice lengthwise, dip in melted 
butter, then in flour seasoned with salt and pepper, and fry in boil¬ 
ing dripping. Drain free of fat, and dish. 





AUTUMN BIUUS 01 ^ FARE. 409 

Cup Plum Pudding. 

Two cups of fine, dry crumbs; one cup of flour; one cup of 
milk; one cup of sugar; half cup ofimolasses ; one cup of raisins, 
stoned and chopped, and the same of currants ; half cup of sliced 
citron; half cup of powdered suet; four eggs ; one teaspoonful 
mixed cinnamoh and allspice ; one even teaspoonful of soda, sifted 
twice with the flour. 

Beat the eggs light, add molasses, milk, suet, crumbs, sugar, 
spice, fruit (dredged with flour), mix well; turn into a buttered 
mold and boil five hours. Eat with both hard and liquid sauce. 


No. 30. 

BREAKFAST. 

Deviled Rabbit. 
Lyonnaise Potatoes. 

White Bread sliced thin. 
Tea. Coffee. 


Oatmeal Porridge. 

Half a pint of oatmeal—full measure ; one quart of boiling water, 
salted slightly. 

If the meal is not steam-cooked, soak all night in enough cold 
water to cover it. In the morning stir into the boiling water, beat¬ 
ing up well for a whole minute. Cook in a farina kettle. Do not 
leave the spoon in or stir it every few minutes, as the manner of 
some is. Four good stirs are sufficient, but they must be thorough. 
Keep covered, and boil steadily for an hour, and as much longer as 
you like. Serve in a deep dish and eat with cream, and, if desired, 
sugar. 


Oatmeal Porridge. 

Corn Bread. 
Graham Bread. 
Fruit. 


D 




410 


AUTUxMN J3ILLS OF FARE. 


Deviled Rabbit. 

Skin and dress the rabbit, taking especial care to clean it well. 
This part of the business is often done in a disgracefully slovenly 
way. Lay it on the side in a dripping pan, pour a cupful of boiling 
water over it, cover with another pan and bake, basting often 
with the hot water in the lower pan until tender. Uncover then, 
and lay on a hot dish to keep warm while you make the sauce. 
jMix in a cup three tablespoonfuls of vinegar, one tablespoonful of 
butter, rolled in one of browned flour, half a teaspoonful of mus¬ 
tard and a good pinch of cayenne. Salt to taste—about half a tea¬ 
spoonful. Strain the gravy left in the baking pan into a 
saucepan, add the vinegar, etc., and stir to a sharp boil. Pour over 
the rabbit gradually, turning and lifting it that the sauce may soak 
in well, cover, and set in the oven until very hot. Five minutes 
should be enough if the oven is good. Send to table in the chafing- 
dish in which it was kept hot. 


s 


Corn Bread. 

One cup of white commeal, and the same of flour; one cnp of 
fresh milk ; one-half cup of sugar ; half teaspoonful of salt; one 
teaspoonful of soda and two of cream of tartar sifted with meal and 
flour; two eggs beaten light; one tablespoonful of butter. 

Rub butter and sugar together to a cream ; add the eggs ; when 
these are beaten in, add the milk, the salt, and lastly the flour, which 
should have been sifted twice with the meal, soda and cream of tan 
tar. Beat hard one minute, turn into a shallow baking pan, well 
greased, and set at once in a steady oven. When done (test with a 
straw run into the thicke^jpart) cut into squares and serve. 



AUTUMN BILLS OF FARE. 411 

Lyonnaise Potatoes. 

Slice cold, boiled ^ potatoes. ' Have ready in a frying-pan a great 
spoonful of nice dripping or of butter. Into this, when hot, put a 
tablespoonful of finely minced onion, pepper and salt, lightly, and 
fry to a light brown. Then add potatoes, and stir gently with a 
fork, not to break them, until very hot. Lastly, put in a full tea- 
spoonful of mineed parsley; toss together with a fork and serve 
very hot. 


LUNCHEON. 


Veal and Ham Croquettes. Baked 
Apple Sauce. Sponge Cake. 

Crackers and Cheese. 


Sweet Potatoes, 
Bread and Butter. 
Tea. 


Veal and Ham Croquettes. 

Mix the remnants of cold roast or fried veal, chopped, with 
one-third as much cold boiled ham, also minced. Leave out bits of 
skin and gristle. Season with pepper and a pinch of nutmeg. The 
ham supplies salt. Work in one-fourth as much bread crumbs as 
there is meat; wet slightly with gravy or drawn butter; add a beaten 
egg; make into rolls the length of your middle finger and a third 
as thick ; roll in beaten egg, then in cracker dust, and set in a very 
cold place for half an hour. It is even better to make the croquettes 
several hours before cooking them, not rolling them in egg and 
cracker until you are quite ready to fry them. Have dripping 
enough in frying pan to cover them entirely. This is what is called 
“ frying in deep fat.” When it is hissing hot, put in a few at a 
time (first testing the heat with one) and fry to a light brown. 




4t2 


AUTUMN BILLS OF FARE. 


Turn carefully as tLey cook, to keep tkem round. As eack is done 
take up with a split spoon and lay in a hot colander to drain off the 
fat. Lay neatly on a heated dish, and garnish with parsley. 


Baked Sweet Potatoes. 

Select those of uniform size, wash, wipe, and lay in a baking- 
pan. Set in a good oven and bake until the largest “ gives ” when 
pinched. Turn several times while baking, that the lower sides 
<nay not bum. Wrap in a napkin and serve on a hot dish. 

Apple Sauce. 

Pare and slice juicy, tart apples; put into a tinned or porcelain- 
lined vessel, pour in half a cup of water to prevent scorching, and 
cook gently until tender and broken to pieces. Turn out into a 
bowl, sweeten abundantly, and rub through a clean colander. Set 
away to cool. 

Sponge Cake. 

Six eggs ; the weight of the eggs in powdered sugar; half the 
weight of the eggs in prepared flour; one lemon, juice and rind. 

Beat whites and yolks separately and very light. When the 
yolks are smooth, beat in the sugar, then the juice of the lemon in 
which the grated peel has stood fifteen minutes or more, then been 
strained out through a cloth. Now stir in the whites, and, last of 
all, the prepared flour as quickly and lightly as will suffice to mix 
all into a light batter. Butter a mold and bake it, covering with 
paper as soon as it has puffed up to the desired height and is crusted 
over. Test with a straw to see if it is done, and bake steadily 
rather than fast. There is no better receipt than this simple one 
for sponge cake. A little practice will soon make you an adept in 
preparing it. 






AUTUMN BILLS OF FARE. 


413 


DINNER. 

Clear Soup. Creamed Lobster. 

Stewed Beefsteak. Cauliflower. Potatoes in Cases. 

Horse Radish. Burnt Custard. Light Cakes. 
Fruit. Coffee. 


Clear Soup. 

Ask your butcher to send you six pounds of beef-shin and a 
knuckle of veal weighing half as much, and to crack the bones and 
joints faithfully. Put these over the fire with eight quarts of cold 
water; cover and set at the back of the range until the water is hot. 
Bring forward and increase the heat. When the scum rises, take it 
off and keep the soup at a slow bubble for three hours. Throw in 
three dozen whole black peppers, and half the number of whole 
cloves and boil —always slowly —for three hours more. Do this the 
day before the soup is to be eaten. Turn out the contents of the pot 
into a crock or bowl, and let all stand together until next day 
when you have salted to taste. The fat will rise to the top over 
night in a solid cake. Remove every particle of it and set by for 
dripping. Return bones and liquor to the fire, and when hot, strain 
through a colander into a crock. This is “ soup stock,” and if kept . 
in a cool place, will remain good for days in winter. For the clear 
soup of to-day, dip out a quart, heat slowly to a boil, dropping in 
a quarter-onion as it heats, and when it simmers, the white and shell 
of an egg, stirred in until it coagulates. Stir again and again, that 
it may not “ catch ” on the bottom, and boil steadily—not fast— 
for five minutes. Strain without squeezing, through a thick cloth 
into a clean pot, boil up again, add half a teaspoonful of Worcester¬ 
shire sauce and a teaspoonful of celery extract, and sen^’e. The 
“ stock ” will serve as a foundation for many varieties of soups. 



414 


AUTUMN BILLS OF FARE. 


Creamed Lobster. 

Meat of one lobster, or a can of preserved lobster or crab; one 
cup of creamy milk (all-cream is best) ; one balf-cup of cracker- 
crumbs ; two tablespoonfuls of butter rolled in flour; pepper, cay¬ 
enne and salt; half a cup of bread-crumbs. 

Strain off the lobster-liquor, if you use the canned flsb; cut 
tbe meat into small dice with a sharp knife, season, and set aside 
while you heat the milk, or cream in a farina kettle, dropping in a 
tiny bit of soda. When it is hot, stir in the butter cut up in a table- 
spoonful of flour and, as this begins to thicken, the lobster. Have 
ready buttered silver, or china, or earthen scallop-shells. All with 
the mixture, strew flne, dry crumbs on top, and brown in a quick 
oven. Send around sliced lemon with the shells, and crackers. 


Stewed Beefsteak. 

Drain the liquor from a can of tomatoes, then strain it through 
coarse muslin into a dripping-pan. Lay the steak in this, turning 
it over twice to wet both sides. If there is not enough juice to cover 
it well, add cold water. Invert a pan over it to keep in the steam, 
and set in a slow oven. Cook tender, turning the steak over twice 
an hour, and, should the liquor leave it uncovered, pour in a little 
hot water. Stew slowly for at least two hours-and-a-half. Transfer 
the meat to a hot platter, pepper, salt and butter, cover closely, and 
set over hot water. Skim the gravy well. Put the pan containing 
it on the top of the stove, add a tablespoonful of minced onion, a 
tablespoonful of butter rolled in one of browned flour, and boil up, 
stirring all the time. Then, put in the tomatoes from which the 
juice was strained, simmer three minutes or until they are scalding 
hot. Take up the tomatoes and lay around the steak; strain the 



AUTUMN BILLS OF FARE. 


415 


gravy tLrougli a soup sieve into a bowl; pour half over tbe steak, 
the rest into a boat. This is a good way of cooking a tough steak. 


Cauliflower. 

Cut away the leaves and the stalk close to the body of the cauli¬ 
flower ; lay in cold water half an hour, tie in coarse mosquito 
netting and boil in hot, salted water, changing this for water from 
the kettle at the end of fifteen minutes. Salt this also and slightly. 
In twenty minutes more, if the cauliflower be not large and is fresh, 
take it from the fire, remove the netting, lay in a dish and pour a 
good drawn butter over it. Some add the juice of a lemon to the 
drawn butter. 


Potatoes in Cases. 

Bake fine, large potatoes until soft. Cut a cap from the top 
of each, scoop out the contents without breaking the skin ; beat the 
potato light with butter and milk, salting to your liking, return to 
the skins, filling each so full that the creamed potato protrudes 
from the top; set in a quick oven to brown lightly, and arrange, 
open ends up, upon a flat dish. 

Horse Radish. 

Grate and keep in vinegar as a condiment for beef. 


Burnt Custard. 

Five eggs; one quart of milk, with a tablespoonful of com-starch 
stirred in ; five good tablespoonfuls of sugar; two teaspoonfuls of 
vanilla extract. 

Beat the eggs light with the sugar; heat the milk to scalding in 
a farina kettle, pour on the eggs, flavor and turn into a buttered 






4i6 


AUTUMN BILLS OF FARE. 


bowl or mold; set this in a pan of boiling water, and tbis in tbe 
oven. Now cover tbe top of tbe mold witb a plate or a tin pan 
or a pot lid, and bake until well-set, even in tbe middle. Take frorr^ 
tbe oven, dip tbe mold in cold water, taking care not to let any get 
into tbe custard; run a knife around tbe edge to loosen tbe pudding, 
and turn out cautiously upon a liot plate. Have ready to pour over it 
balf a cup of caramel made by putting balf a cup of sugar over a fire 
in a tin cup, and wben it is all one brown bubble, adding a table¬ 
spoonful of boiling water, and stirring it on tbe range until it boils 
again. Strain it over tbe custard. 


Light Cakes. 

Pretty fancy cakes may be contrived by making a good cup 
cake, baking it in square pans, and wben cool, cutting it into 
oblong or square pieces, and icing these on top and sides. 


No. 31 
BREAKFAST. 

Hominy. Breaded Scallops. 

Potato Drop-Cakes. Peacb Sbort-cake. 

Cold Bread, white and brown. 

Fruit. Tea. Coffee. 


Breaded Scallops. 

Lay tbe fish on a clean cloth, and cover witb another, pressing 
gently on tbe upper to rid them of moisture. Dip in beaten egg, 
then in fine cracker-crumbs, and fry in hot lard or dripping. Take 
up in a split spoon, shake off tbe fat, and serve on a hot dish witb 
a border of water-cresses. 





417 


AUTUMN BILLS OF FARE. 


Potato Drop Cakes. 


Two cupfuls of maslied potatoes, add two cupfuls of warm milk, 
a tablespoonful of melted butter, two beaten eggs, half a cupful of 
prepared flour and half a teaspoonful of salt. Beat the whole hard 
and drop in great spoonfuls on a greased griddle. Serve very hot 
as soon as they are baked. 



Peach Shortcake. 

V 


One quart of prepared flour; two cups of milk, blood warm; two 
tablespoonfuls of lard and one of butter; half a teaspoonful of salt; 
one can of peaches. 

Rub or chop the shortening into the salted flour, wet with the 
milk, and roll into a sheet half an inch thick. Line a broad, shallow 
baking pan with half of this ; drain the liquor from the peaches, lay 
them out on a cloth to get rid of all the juice that will come away ; 
put them in a thick layer on the paste in the pan, strew with sugar, 
cover with the reserved crust, and bake in a good, not too hot oven. 

4 

When done, cut in squares and pile on‘a plate. Split and eat with 
butter and sugar. 


LUNCHEON. 

Scotch Herrings. - Hashed Potatoes. 

Cold Beefs Heart. Crackers. Cheese. ‘ Olives. 
Sponge, or Plain Cake Fritters. Cocoa-theta. 


Scotch Herrings. 

Lay them on a pie plate, cover closely, and set in the oven until 
very hot. Butter each lightly, pepper, and squeeze a few drops of 
lemon juice on it. Serve on a heated platter, and pass toasted and 
buttered crackers with them. 





4i8 


AUTUMN BILLS OF FARE. 


Hashed Potatoes. 

Cut cold boiled potatoes into dice, pepper and salt ligbtly, and 
add a cupful of milk for each pint of chopped potatoes. Turn into 
a farina-kettle, and cook until scalding hot. Add a teaspoonful of 
butter rolled in half as much flour, and a teaspoonful of minced 
parsley. Cook until the milk thickens, and dish. 


Cold Beef’s Heart. 

Wash the heart well and soak for half an hour in cold, salted 
water. Wipe and stuff the orifices well with a forcemeat of bread¬ 
crumbs, fat salt pork, minced fine, and a little onion, chopped and 
seasoned with pepper. Sew up in coarse muslin fitted to the shape 
of the heart, put on to boil in cold, salted water, with a tablespoonful 
of vinegar to the quart. Boil slowly two hours, turning several 
times. Put under a heavy weight when done, and leave it for twelve 
hours. Take off the cloth then, and your cold entree is ready. Slice 
crosswise. 


Sponge Cake Fritters. 

Cut inch-thick slices of stale sponge or very plain cake, and fry 
quickly in sweet lard. As each slice browns, take it up and dip for 
a hasty second in boiling milk, spread at once with sauce made by 
rubbing a tablespoonful of butter to a cream, with nearly a cupful 
of powdered sugar and the juice of a lemon. Pile the slices on a 
hot plate and keep hot in the oven until served. 


DINNER. 

Chicken and Sago Broth. hlutton and Macaroni. 
Spinach. Dundee Haggis. Rice Cream. 
Fruit. Coffee. 





419 


AUTUMN BILLS OF FARE. 

Chicken and Sago Broth. 

Three pints of liquor in which a chicken has been boiled ; half 
cupful of German sago; two cups of milk ; three eggs ; two table¬ 
spoonfuls of minced parsley; pepper and salt. 

Soak the sago four hours in enough cold water to cover it, then add 
it to the liquor, which should have been strained and skimmed, and 
put over the fire in a farina kettle. Heat to boiling, by which time 
the sago should be dissolved. Heat the milk in a separate vessel 
and pour, scalding hot, on the heated yolks ; add (with a pinch of 
soda) to the sago broth ; season, stir for five minutes; beat in the 
frothed whites and parsley, and turn out. 


Mutton and Macaroni. 

Cover the bottom of a wide kettle with chopped salt pork. Lay 
on this a breast or shoulder of mutton—not too fat. Peel a lemon, 
slice thin and lay over the meat, then, more sliced pork, a little 
chopped onion and parsley, with a sprig of mint, if you can get it. 
Pour over all two cups of boiling water. Cover with a close lid, 
and cook gently for two hours, turning the meat once. Have ready 
half a pound of macaroni broken into inch-long pieces which has 
been cooked twenty minutes in boiling, salted water. Drain it, toss 
a tablespoonful of butter through it with a fork, pepper and salt it, 
and make into a fiat mound on a platter. Strain the liquor from 
the mutton, add to it half a cup of stewed and strained tomato, 
thicken with browned flour and boil up sharply, settle the meat on 
the macaroni, and pour the sauce over both. 


Spinach. 

Wash and pick oiBf the leaves; put them in a saucepan with¬ 
out water and set in a kettle of boiling water. Cook slowly for 




420 


AUTUMN BILLS OF FARE. 


fifteen minutes, tlien boil for twenty more. Turn into a colander, 
drain, and rub tlirougli tlie boles into a bowl. Return to tlie sauce¬ 
pan and outer vessel of boiling water, add a tablespoonful of butter, 
a little salt and pepper, half a teaspoonful of sugar and three 
tablespoonfuls of milk. Heat and beat to a cream. Heap on 
buttered rounds of toast, with a slice of hard-boiled egg on each. 


Dundee Haggis. 

One quart of milk; one cup of oatmeal, soaked over night in 
cold water; one heaping cupful of cold veal, mutton or poultry; 
one cup of broth from your stewed mutton; half a cupful of 
bread-crumbs ; one tablespoonful of butter ; three beaten eggs ; 
pepper and salt. 

Stir the skimmed and strained gravy into soaked oatmeal, season, 
and cook in a farina-kettle for an hour before adding the milk in 
which the bread-crumbs must have been soaked ; cook half an hour, 
stirring often, and turn the mixture into a bowl to get perfectly 
cold; then beat in the butter, melted, the chopped meat, the beaten 
eggs, and mix thoroughly ; pour into a buttered mold, and boil or 
steam for an hour and a half. If you have the giblets of poultry, 
or part of a calf’s or lamb’s liver, you may substitute these for the 
minced meat. Turn out and eat hot. 


Rice Cream. 

One scant cup of rice ; one heaping cup of sugar; one quart of 
milk ; one-third package of gelatine ; one pint of whipped cream ; 
teaspoonful of bitter almond or vanilla essence. 

Boil the rice tender, drain off the water and stir the rice into 
the scalding milk with the sugar ; bring to a boil, and put in the 
gelatine soaked soft in enough cold water to cover it. When this 




AUTUMN BILLS OF FARE. 


421 


has dissolved, strain the mixture through a fine colander, and beat 
for three minutes Avith the “ Dover.” Flavor, and set aside until 
cold, when whip in the stiffened cream. Let it form in a wet mold; 
keep it on ice until wanted. It is very good. 


No. 32. 

\ 

^ BREAKFAST, 

Oranges. 

Pork Chops, with Tomato Sauce. 

Crumb Griddle Cakes. Maple Syrup. 

Toast. Brown Bread. 

Meringued Cq/^ au lait. 

Tea. 


Oranges. 

As a preparatory course to the heavier business of breakfast, 
ripe, fresh oranges are held in high esteem. They are served whole, 
and eaten as individual taste dictates, either pared, then divided 
into lobes, which are eaten with or without sugar, or cut in half, 
without paring, and scooped from the shells with a spoon. Finger 
bowls and doilies are set on with them, and every vestige of this 
course is removed before the next is brought in. 


Pork Chops with Tomato Sauce, 

Trim neatly, and beat them flat with a potato beetle. Heat a 
tablespoonful of butter in a frying-pan, and drop into it when it 
hisses, half a dozen slices of onion. Lay in the chops and fry . 
slowly for five minutes. Then increase the heat until they are ' 





422 


AUTU.MN BILLS OF FARE. 


nicely browTied. Take them up aud lay in a hot-water dish; strain 
the onion out of the gravy. Return the latter to the frying-pan, 
add four tablespoonfuls of boiling water, a tablespoonful of butter 
cut up in two of browned flour, pepper, salt, half a teaspoonful of 
sugar, and half a cup of strained juice from a can of tomatoes. 
Boil up sharply, and pour over the chops. 


Crumb Griddle Cakes. 

One pint of hot milk, and the same of hot water; two heaping 
cups of fine, dry crumbs ; half a cupful of prepared flour ; one table- 
spoonful of molasses, and one of melted butter; two eggs ; one 
tablespoonful of salt. 

Soak the crumbs in the milk and water, and stir over the fire 
until they are smoking hot, when set them aside to cool. They 
should be just lukewarm when you beat in the butter, molasses 
and salt, the eggs whipped light, finally the flour. Try a spoonful 
on a hot griddle, and should it stick, add a little more flour. But 
do not get them stiff. They should be so tender as almost to melt 
in the mouth. 


Meringued Cafe au lait. 

Strain a quart of strong, clear coffee through a cloth into the 
urn ; add three cups of boiling milk, also strained to get rid of the 
“ skin.” Have ready in a pitcher or bowl the whites of two eggs 
whipped to a meringue, then beaten into a heaping cupful of whipped 
cream with a teaspoonful of sugar. Pour the coffee into hot cups 
and lay a dessertspoonful of the meringued cream on the surface of 
each iu serving it. 




4^3 


AUTUiMN BILLS OF FARE. 

LUNCHEON, 

Smoked Salmon au Jeannot. 

Potato Cakes an gratm. Graham Bread. 

Butter. Pickles. 

Thickened Milk. 

\ 

V 


Smoked Salmon an Jeannot 

Cut a pound of smoked salmon into strips as long as your mid¬ 
dle finger and twice as wide. Soak them in cold water for two hours, 
then piit over the fire in a saucepan. Cover with more cold water, 
and bring to a gentle boil. Have ready in another saucepan a cup¬ 
ful of beef or veal broth, in which half an onion has been boiled 
tender, then strained out. Add to the broth while hot, a table^ 
spoonful of catsup, walnut, tomato or mushroom, or “ Chili sauce,” 
another of vinegar, a small teaspconful of made mustard and a pinch 
of cayenne. Drain the water .rom the salmon, wipe each piece and 
butter it well, laying it on a hot dish as yon do so. When all are 
buttered, put them carefully into the hot gravy, cover, and set the 
saucepan where it will simmer, but not boil, for ten minutes. Lay 
the salmon in rows on a hot dish, cover with the gravy, and serve. 
Send around heated crackers and butter with it. 


Potato Cakes att gratin . 

Rub cold mashed potatoes to a paste with a little milk and the 
yolk of an egg. Flour 3’our hands and make into small flat cakes. 
Let these get cold and stiff, and just before cooking sift dry crumbs 
all over them. Set in a quick oven to brown lightly. Eat hot. 




424 AUTUMN BILLS OF FARE. 

Thickened Milk. 

One quart of boiling milk; four tablespooufuls of prepared flour; 
one tablespoonful of butter; one teaspoonful of salt. 

Sift the salt into the flour, wet this to a soft dough with cold 
water, and stir it into the hot milk. Cook, stirring well, for ten 
minutes, put in the butter, cook five minutes longer, and pour into a 
deep dish. It should be neither gruel nor paste, but something 
between the two. Eat with sugar and cream. 


DINNER. 

Rabbit Soup. 

Oyster Salad. Steamed Turkey. 

Cranberry Sauce. Scalloped Cabbage. Stewed Squash. 
Myrtle’s Charlotte. Fruit. Coffee. 


Rabbit Soup. 

A pair of wild rabbits, skinned, cleaned and jointed, as for fric¬ 
assee ; half a pound of fat salt pork, chopped fine; a small onion, 
sliced; two tablespoonfuls of butter cut up in three of browned 
flour; juice of a lemon ; as much cayenne as will lie easily put 
on a silver half-dime; dripping for frying; four quarts of cold 
water. 

Heat the dripping to hissing in the frying-pan; fry the onion 
in it until it colors nicely, then the jointed rabbits; take the meat 
out with a split spoon; put into a soup kettle; cover wdth the 
chopped pork; pour in the water and cook slowly until the meat 
has fallen from the bones ; season with pepper, and, if needed, more 
salt, and set away until next day. Remove the fat from the top of 




AUTUMN'BILLS OF FARE. 425 

the liquor; strain the latter, rejecting bones, and squeezing the 
nourishment out of the meat; heat to boiling ; skim off the floating 
scum ; stir in the butter and flour; cook five minutes ; add the 
lemon-juice, and pour out. Some think this game soup improved 
when a glass of wine goes in at the last. It is an excellent use to 
which to put tough rabbits. 


Oyster Salad. 

Cut a quart of oysters into bits; mix with them two-thirds as 
much blanched, tender celery (also cut, not chopped to pieces), as 
you have oysters ; put into a glass dish ; pour over it a good may¬ 
onnaise dressing, and serve immediately. Until the oysters and , 
celery are mixed, keep both in a very cold place. This salad is 
delicious, if eaten as soon as it is made. 


Steamed Turkey. 

Many a tough gobbler and hen-mother, whose coming-out pre¬ 
ceded the time of their departure by several seasons, might have 
won toleration on their last exhibition-day had they been steamed, 
instead of roasted. Prepare the fowl by stufling in the usual way 
with a good dressing of forcemeat. Bind the legs and wings down 
to the bod}^ with tape, put the turkey in the steamer, shut up 
closely and cook slowly fifteen minutes to the pound. Test then 
with a fork to make sure it is tender, undo the tapes and cover to 
keep hot, while you add to the drippings a cup of hot milk in which 
have been stirred a great spoonful of flour wet with milk, salt and 
pepper, and, when you have stirred it to a brisk boil, the yolks of two 
raw eggs, beaten light, and those of two hard-boiled, minced fine. 
Cook two minutes, stirrine all the while, nour a few spoonfuls over 




426 


AUTUMN BILLS OF FARE. 


the breast of the turkey, the rest into a sauce-boat. A little chopped 
parsley improves the sauce ; half a can of minced mushrooms makes 
it still better. 


Cranberry Sauce. 

Pick over and wash a quart of cranberries ; add a little water, 
—about half a cupful—to keep them from burning, and cook until 
they are broken to pieces, stirring up well from the bottom every 
few minutes, until they begin to burst. When they are done—not 
until then—stir in two even cups of white sugar ; take from the 
fire as soon as it is dissolved; and strain through mosquito-netting 
into a wet mold. Put on ice until firm. 


Scalloped Cabbage. 

Boil a firm cabbage in two waters. Drain and press, and let it 
get perfectly cold. Then mince fine, add two tablespoonfuls of 
melted butter, two eggs well beaten, three tablespoonfuls of cream 
or milk, pepper and salt to your fancy. Put into a buttered bake- 
dish, sift fine crumbs on top, and bake, covered, half an hour, then 
brown delicately. 


Stewed Squash. 

Cut off the outer shell, seed, cut small and cook tender in boil¬ 
ing water, slightly salt. Drain and rub through a colander into 
a saucepan, stir in a generous tablespoonful of butter rubbed in 
one of flour, season with pepper and salt, and cook five minutes, 
beating well at the last with a wooden spoon. Serve in a hot deep 
dish. __ 









y 

AUTUMN BILLS OL FARE. 427 

Myrtle’s Charlotte. 

Soak a quarter of a package of gelatine two Hours in a cup of 
milk ; put over the fire in a farina-kettle, and let it get scalding Hot. 
Strain and cool, but not until it Hardens. To a quart of wHipped 
cream add tHe wHipped wHites of four eggs witH a cup of powdered 
sugar. 'Now, mix in tHe cooled gelatine witH your egg-beater, and 
flavor witH a teaspoonful of bitter almond essence. Line a glass 
disH witH slices of sponge-cake or wdtH “ lady fingers,” fill wdtH tHe 
frotHed mixture, and set in tHe refrigerator until wanted. A simple 
and popular dessert. 

No. 33. 

BREAKFAST. 

MusH and Milk. Sausages. Baked Potatoes. 

Pancakes (sugared). Bread—Brown and WHite. 

Fruit. Tea. Coffee. 


Mush and Milk. 

Scald a Heaping cup of commeal witH a pint of boiling water, 
and set it in a cool place over nigHt. In tHe morning put it into a 
farina-kettle witH a pint of fresH milk ; masH out tHe lumps, salt to 
taste, and cook for Half an Hour, or longer, after it reacHes tHe boil. 
Beat Hard, and turn into a deep disH. Bat witH cream and sugar. 


Sausages. 

Make tHe sausage-meat into small cakes, patting tHem firmly 
into sHape. Lay in a frjdng-pan, add Half a cup of cold water, and 
let tHem simmer until tHe water is boiled awav and tlie sausages 





428 


AUTU^IN BILLS OF FARE. 


cooked to a fine brown. This is a great improvement upon tbe 
usual method of frying sausages in their own fat. Link-sausages 
cooked in the same way do not burst or crack. 


Pancakes (sugared). 

Two cups of prepared flour; two cups of milk ; one table- 
spoonful of butter; two eggs ; lard for frying; powdered sugar. 

Whip the eggs light, mix with the milk, add the flour and butter, 
and beat one minute. Heat an even tablespoonful of lard in a frying- 
pan, and when it hisses, pour in enough batter to cover the bottom 
thinly, cook quickly, and, when the batter is “ set,” turn dexterously 
with a spatula, unless you have practice in tossing pancakes. 
Sprinkle with sugar, roll up smoothly, sift more sugar on the roll, 
and send to the table hot. 

LUNCHEON. 

Italian Rice Pudding. Tomato Sauce. 

Crackers. Cheese. 

Apple Charlotte. 


Italian Rice Pudding. 

To two cups of boiled rice add a cupful of hot milk, in which 
has been stirred a bit of soda the size of a pea, and a dessertspoon¬ 
ful of corn-starch. Mix well, and stir in a tablespoonfiil of melted 
butter and two well-beaten eggs. Add next a cupful of minced veal, 
chicken, turkey, duck or mutton ; moisten with three tablespoon¬ 
fuls of highly ‘^“'"^oned gravy, stir all thoroughl3L put into a 
buttered mold, and bake, covered, in a baking-pan of hot water for 
an hour. Turn out on a hot flat dish, and pass tomato sauce 
with it. 


Fried Bread. 
Olives. 





AUTUMN BILLS OF FARE. 429 

Tomato Sauce. 

To lialf a can of tomatoes allow half an onion sliced. Stew both 
together for half an hour, mb through a colander and return to the 
saucepan with a tablespoonful of butter rolled in a.teaspoonful of 
cora-starch, half a teaspoonful of sugar, pepper and salt to your 
fancy. ' Boil one minute, and serve in a gravy dish. 


Fried Bread. 

Cut the crust from slices of stale bread; dip each in a thin bat¬ 
ter made of a cup of milk, two eggs and a heaping tablespoonful of 
flour salted slightly, and fry in lard or clarified dripping to a yel¬ 
low-brown. Drain off the fat from each piece as you take it up. 
Serve hot. 


Apple Charlotte. 

Stew a dozen pared, cored and sliced tart apples soft; sweeten 
well and rub through a colander; set again over the fire while you 
stir in the yolks of three eggs. As soon as it is hot (it must not 
boil) turn Into a bowl to cool. When cold, beat in the whites of the 
eggs mixed with a tablespoonful of powdered sugar. Line a glass 
dish with sliced sponge cake or lady fingers, pile the apple within 
it, and cover with macaroons neatly fitted together. Set on ice 
until wanted. 


DINNER. 


Barley Broth. 
Pot-Roast of Beef. 

Amber Pudding. 


Buttered Lobster. 

Potato Souffle. Pea Cakes. 

Fruit. Black Coffee. 





430 


AUTUMN BILLS OF FARE. 


Barley Broth. 

Three pounds of coarse muttou, or veal, or a “ scrag ” of mutton 
and a knuckle of veal; three quarts of water; half an onion, sliced 
and fried to a good brown ; one carrot; pepper and salt; one cupful 
of pearl barley, soaked three hours iu water. 

Put the meat, cut up small and the bones broken, over the fire 
with the onion and cold water; cook slowly for five hours, season, 
and set away until next day. Skim off the fat, strain out bones and 
meat, put the liquor into a pot with the soaked and strained barley 
and the carrot cut into dice. Simmer one hour, and serve. 


Buttered Lobster. 

Empty a can of lobster some hours before you wish to use it, and 
• keep in a cold place. To prepare it, break the meat into coarse - 
bits, avoiding the mincemeat or “ stringy ” look that disfigures much 
salad and many entrees. Put a clean saucepan on the range with 
three large tablespoonfuls of butter, as much cayenne pepper as will ^ 
lie on the point of a pen-knife, the juice and a quarter of the grated 
peel of a large lemon. When the mixture simmers, put in the lob¬ 
ster, with a tablespoonful of fine crumbs, and let it get smoking 
hot, stirring it cautiously with a silver fork to prevent scorching. 
Fill a buttered bake dish or scallop-shells with this, strew fine 
crumbs on top, stick minute bits of butter in them, and brown 
lightly in a quick oyen. Send heated crackers and sliced lemon 
around with this dish. 


Pot-Roast of Beef. 

Lay a fillet or rib-roast, from which the bones have been taken, 
and which is then skewered into a round, iu a broad, deep pot. Pour 




AUTUMN BILLS OF FARE. 


431 


in a cupful of boiling water; add two slices (no more) of onion, cover 
closely, and cook gently ten minutes to the pound. Then transfer 
to a dripping-pan, rub over with butter, dredge with flour, and brown 
in a brisk oven. Fifteen minutes should do this. Strain and cool 
the gravy left in the pot; take off the fat, put the gravy into a 
frying-pan, pepper, salt, and thicken with a heaping tablespoonful of 
browned flour. Boil up well and serve in a gravy-boat. 


Potato Souffle. 

Add to a cupful of cold mashed potato half a cupful of milk, 
worked in gradually; mash out all lumps and beat very smooth. 
Whip three eggs and beat them into the potato with pepper and 
salt. Heat two tablespoonfuls of nice dripping in a frying-pan, 
pour in the potato, shake, as it cooks, to keep it clear of the bottom, 
and when “ set ” all over, turn it into a hot dish as you would an 
omelette. Serve and eat at once. 


Pea Cakes. 

Empty the peas from the can, drain, and let them lie for half an 
hour in cold salted water. Cook tender in boiling water, slightly 
salt, rub while hot through a colander, work in a teaspoonful of 
butter, pepper and salt to your liking, and let them cool. When 
ready to cook them, beat up two eggs, soften the peas with a cupful 
of milk, worked in by degrees, add a tablespoonful of prepared flour 
to hold the batter together, and fry as you would griddle-cakes. 
Send to table hot. 


Amber Pudding. 

One cup of butter; two cups of sugar; yolks of six eggs, and 
the whites of eight; juice and grated rind of two lemons ; half a 
glass of brandy ; half a nutmeg. 





432 


AUTUMN BILLS OF FARE. 


Rub butter and sugar to a cream, beat in tlie yolks, the lemon, 
nutmeg and brandy, lastly, the whites of four eggs. Whip very 
light and bake iu open shells of nice pastr3^ As soon as the mix¬ 
ture has set and a skin formed on the top, spread quickly, without 
taking the puddings from the oven, with meringue made of the 
frothed whites of four eggs, two tablespoonfuls of sugar, and juice 
of half a lemon. Shut up again until the meringue begins to 
color. Eat cold. 

No. 34. 

BREAKFAST. 

Hominy Porridge. Fried Liver. White Scones. 

Chopped Potatoes. Boiled Eggs. 

Toast. Fruit. Tea. Coffee. 


Fried Liver. 

Wash well; slice, lay in cold salted water to draw out the blood; 
wipe dry, salt, pepper, coat each piece with beaten egg, and roll in 
cracker-crumbs. Try out slices of very fat salt pork iu a frying- 
pan in which is a sliced onion. Strain the fat, return to the pan 
wdth a great spoonful of lard and fry the liver, a few pieces at a 
time, and not too fast. Drain off the grease before dishing. 


White Scones. 

I 

One quart of prepared flour ; a pint of milk; two liberal table¬ 
spoonfuls of lard ; a teaspoonful of salt sifted wdth flour. 

Chop the lard into the salted flour, wet wdth the milk ; roll out 
thin, cut into biscuits, and roll each of these into thinner cakes 
twice as large. Prick all over with a fork, bake quickly, butter and 
leave in the oven a minute longer. Pile up on a plate. 





433 


AUTUMN BILLS OF FARE. 

Chopped Potatoes. 

Chop cold Irish and sweet potatoes together. Put some nice 
dripping into a frying pan, heat, pepper and salt it, put in the 
potatoes, and shake and toss lightly, not to break them, until 
smoking hot. 


Boiled Eggs.* 

When possible, boil them on the table. If you have no egg- 
boiler, put the eggs into a tin pail of boiling water in the kitchen, 
fit on a close top, wrap in a napkin, and send thus to the dining¬ 
room. In six minutes, if the water was boiling when they went in, 
they will be of custardy consistency throughout, and far more 
digestible than when suffered to cook on the fire. 


LUNCHEON, 

Home-Made Sausage. Celery and Sardine Salad. 

Fried Bananas. Bread and Butter. Crackers and Cheese. 

Soft Gingerbread. Chocolate. 

Home-Made Sausage. 

One-lhird cold roast beef; two-thirds corned ham or fresh pork, 
roasted or boiled; a little powdered sage and sweet marjoram ; pepper 
and salt to your liking; chop all together fine; make into flat 
cakes; roll in flour, and fry in peppered and salted lard. 


Celery and Sardine Salad. 

Cut the celery into inch-lengths, season lightly with pepper, 
salt and vinegar; heap on a cold, flat dish, and lay sardines about 
the base of the pile. Pour a good mayonnaise dressing over all. 








434 


AUTUMN BILLS OF FARE. 


Soft Gingerbread. 

One cup of butter; one cup of milk ; one cup of brown sugar; 
one cup of molasses ; five cupfuls of sifted flour ; a teaspoonful of 
mixed cinnamon and mace ; a heaping tablespoonful of ground 
ginger; a teaspoonful of soda, sifted with the flour; four eggs. 

Warm molasses, butter, sugar and spices slightly together, and 
stir them to a yellow-brown cream; add the milk, the beaten eggs, 
the flour; whip up well and bake in two large, shallow pans. Eat 
fresh, with cheese and chocolate. 


DINNER. 

Vegetable Soup. 

Broiled Bluefish. Veal and Ham Pie. Scalloped Squash. 
Sweet Potatoes au gratin. Rice and Peach Pudding. 
Cream Sauce. Coffee. 


Vegetable Soup. 

Three pounds of coarse beef, minced; three quarts of cold 
water; two carrots; two turnips ; one onion, minced; three stalks 
of celery; can of tomatoes ; quarter of a cabbage; one root of 
salsify; two tablespoonfuls of chopped parsley ; pepper and salt; a 
teaspoonful of sugar. 

Put beef and water together and bring slowly to a boil. Simmer 
gently for four hours. Pepper and salt, and set away meat and 
liquor together until next day. Take off the fat and strain out the 
meat. Pare and cut turnips, carrots, celery and salsify into dice of 
uniform size. Shred the cabbage, mince the onion. Put all into a 
pot, cover with boiling salted water, drop in a bit of soda no larger 








AUTUMN BILLS OF FARE. 435 

than a Lima bean, and cook gently twenty minutes. Drain well, 
and turn the vegetables into the soup-stock. Rub the tomatoes 
through a colander and add them with the parsley. Cook half an 
hour, keeping the contents of the pot at a slow, steady boil all the 
time; put in the sugar and pour into the tureen. 


Broiled Bluefish. 

Split down the back, clean, and wash thoroughly with vinegar 
and water. Broil over a clear, hot fire. When done, rub all over 
with butter, pepper and salt, and serve on a hot-water dish. For 
sauce, whip a tablespoonful of butter to a cream with a teaspoonful 
of anchovy-paste, a teaspoonful of finely cut parsley, and the juice 
of half a lemon. 


Veal and Ham Pie. 

Cut cold cooked veal and half as much corned ham, also boiled 
and cold, into neat dice, season with pepper, a little nutmeg, sweet 
herbs, and add a handful of chopped mushrooms. Heat a cupful of 
gravy in a saucepan, season well, thicken with browned flour, add a 
great spoonful of tomato catsup, put in the meat, bring to a boil, stir 
in the beaten yolks of two eggs, and take from the fire. Fill a deep 
bake-dish with this, cover the surface with sliced hard-boiled eggs, 
lay a good crust over all; cut a slit in the center and bake to a fine 
yellow-brown. Wash over with white of egg, shut up in the oven 
for one minute, and serve. 

Scalloped Squash. 

Two cups of boiled squash, run through a colander, and then 
left to cool; two eggs ; a tablespoonful of melted butter; half a cup 
of milk ; pepper and salt; half a cup of bread crumbs, 






436 


AUTUMN BILLS OF FARE. 


Beat eggs, butter, milk and squasb light, season, pour into a 
buttered bake-dish, sift the crumbs over it, and bake, covered, half 
an hour and then brown lightly. Send to table in the pudding 
dish. Never throw away the remnant of a dish of squash left after 
dinner. It can always be utilized as above. Or, if you have only 
a few spoonfuls, beat in an egg, a half cupful of milk, pepper, salt 
and about three tablespoonfuls of prepared flour, just enough for 
soft batter, and bake as you would griddle cakes. 


Sweet Potatoes an gratin . 

Boil, peel and slice a quarter of an inch thick. Fill a buttered 
pudding-dish with layers of the slices buttered, salted and peppered. 
Unless the potatoes are very sweet, sprinkle a little sugar over 
each stratum. Sift fine crumbs on the top, stick tiny bits of 
butter in them and bake, covered, until hot through, then brown 
delicately. 


Rice and Peach Pudding. 

Boil a cupful of rice in plenty of salted water, until the grains 
are tender, but not until you have a paste. Shake the kettle from 
time to time, and do not touch the rice with a spoon. Drain off all 
the water; set the inner farina-kettle on the side of the range until 
the rice is dry. Have ready in a bowl three eggs beaten light, with 
a cupful of sugar, and one of milk. Mix the rice up well with this, 
using a silver fork for the purpose, not to mash or break the grains. 
Drain the liquor from a can of peaches, put a layer of rice in a 
buttered mold; cover with peaches laid in evenly; more rice, etc., 
until the materials are used up. Cover the mold, and boil steadily 
for an hour and a half. Turn out, and eat with cream sauce. You 
can make this of evaporated peaches if you like. 




437 


AUTUMN BILLS OF FARE. 

Cream Sauce. 

A cup of milk and one of cream (if you can get it, if not two 
cups of milk) ; a cup of sugar; whites of two eggs (the yolks of 
which went into your meat pie) ; nutmeg or cinnamon to taste ; one 
tablespoonful of corn-starch, wet with cold milk; vanilla, or bit¬ 
ter almond-essence. 

Scald the milk, add sugar and corn-starch, stir three minutes, 
and put in the stiffened whites, spices and flavoring. Keep hot, but 
not boiling, until you are ready for it, by setting it in a vessel of hot 
water. 


No. 35. 

BREAKFAST. 

Clam Fritters. 

Stewed Sweet Potatoes. 
Boiled Eggs. 

Coffee. Fruit. 


Brewis. 

One cupful of very fine, dry crumbs—those made from crusts 
and old slices of bread dried in the oven, then crushed with a roll¬ 
ing-pin, are the best; one pint of hot milk, and half as much 
boiling water; one full teaspoonful of butter, and a scant one of 
salt; white of an egg, beaten light. 

Soak the crumbs in the boiling water ten minutes, and stir into 
the salted milk. Simmer together five minutes, add the butter, stir 
for two minutes, cover, and leave on the fire three minutes longer. 
Take from the stove, beat in the whipped whites, and send to the 
table in a deep dish. Eat with cream and sugar. 


^ Brewis. 
Risen Corn Bread. 
Toast. 

Tea. 




438 


AUTUMN BILLS OF FARE. 

Clam Fritters. 

Twenty-five clams, cliopped fine; one cup of milk witk a bit of 
soda no larger than a pea, stirred in ; one heaping cupful of prepared 
flour; one teaspoonful—even—of salt, and a little pepper; two eggs. 

Beat the eggs light, add milk, salt, pepper, flour, lastly the clams. 
Mix thoroughly; have plenty of fat or dripping in a kettle, and 
drop in great spoonfuls of the batter. When done, take out with 
a split spoon, shake off the fat, and serve on a hot dish. 


Risen Corn Bread. 

Two cups of white corn meal, and one of flour; four cups of 
milk; one cup of boiling water; a cupful of freshly mashed potato, 
hot; a tablespoonful of sugar, and half as much butter or lard ; a 
. heaping teaspoonful of salt; half a cake of compressed yeast; tiny 
bit of soda in the milk. 

Rub the potatoes through a colander. While hot, work in but¬ 
ter, sugar, salt, and a cupful of flour alternately with two of milk. 
Scald the meal with the hot water, and add next. Beat two minutes, 
and put in the yeast while the batter is blood-warm. Let it stand 
all night in a covered bowl. In the morning work in the rest of 
the milk, and if needed, flour enough to make a soft manageable 
dough. Knead lightly, make into small loaves that will fit pate- 
pans, let them rise until light, perhaps half an hour, and bake in a 
steady oven forty-five minutes. Keep them covered until they have 
risen to full height, then, brown. 


Stewed Sweet Potatoes. 

Cut cold, boiled potatoes into dice. For a cupful of these allow 
a heaping tablespoonfu l of j iice beef or poultry-dripping, or butter. 




AUTUMN BILLS OF FARE. 


439 


Put this into a frying-pan, and wFen Fot, stir and toss the dice in it 
until slightly browned and well glazed. Have ready in a saucepan 
a cupful of gravy or stock; season well, thicken with browned flour, 
empty the frying-pan into it, and draw to one side of the range where 
it cannot cook at all, bnt will keep warm. Leave it thus for five 
minutes, and turn out into deep covered dish. 

LUNCHEON. 

Deviled Ham. Potato Puff. 

Bread, Butter and Pickles. Baked Apple Charlotte* 

Chocolate. Boiled Chestnuts. 


Deviled Ham. 

Cut even slices of corned or smoked ham, and fry in a pan until 
the edges begin to crisp. Transfer to a chafing-dish, and keep hot. 
Into the fat left in the pan stir half a teaspoonful of made mustard, 
a dash of cayenne pepper, half a teaspoonful of tart jelly, and three 
tablespoonfuls of vinegar. 

Bring to a quick boil, add a great spoonful of sherry, and pour 
over the ham. Serve hot. 


Potato Puff. 

Allow a cupful of milk to two of finely mashed potatoes, with 
two eggs, a teaspoonful of butter or dripping, a little salt and pep- 
J per. Rub the butter and seasoning into the potato, then, the beaten 
eggs. When light add the milk gradually; pour into a greased 
bake-dish, and set in a quick oven, covered, nntil it has puffed up 
well, then brown rapidly. Serve in a bake-dish at once before 
it falls. '• ■ 





440 


AUTUMN BILLS OF FARE. 


Baked Apple Charlotte. 

Pare, slice and chop one do.'^.en tart pippins or greenings. Cover 
the bottom of a buttered pudding-dish with fine crumbs, put in a 
thick layer of apples ; sprinkle plentifully with sugar, lightly with 
cinnamon; another stratum of crumbs, and so on, until the dish is 
full. The topmost layer should be crumbs, but, before adding this, 
pour in half a cupful of w^ater in which are mixed two tablespoon¬ 
fuls of sugar and one of brandy ; cover with the crumbs ; invert a 
deep plate over it; bake, covered, half an hour, then brown. Eat 
with sweet sauce. 


Boiled Chestnuts. 

Pick out those which are free from worm-holes, boil twenty 
minutes fast in hot salted water. Drain, turn into a deep dish, 
and stir a lump of butter the size of a walnut into each quart. 
Eat hot. 


.DINNER. 

Rabbit Soup. Browned Beefs Tongue. 

Curry of Tomatoes and Rice. 

Turnips with White Sauce. Boiled Indian Pudding. 

Fruit. Coffee. 

Rabbit Soup. 

One large rabbit; one small onion, sliced and fried; quarter 
pound of salt pork; four tablespoonfuls of rice; three quarts of 
cold water; parsley, salt and pepper. 

Joint the rabbit, put into the soup kettle with the pork and 
onion, cover with the water, and cook slowly for two hours ; strain 
out meat and bones, put back over the fire with the rice and parsley .• 





AUTUIMN BILLS OF FARE. 


441 


simmer until tlie rice is soft, mince the meat left in the colander 
very fine, and stir into the soup. Boil up and pour into the tureen. 
A good soup. 


Browned Beef’s Tongue. 


Boil a large fresh beef’s tongue gently until a skewer passes easily 
through it; have ready in a saucepan a pint of weak stock, or some 
of the pot-liquor, strained and skimmed, to which yon have added a 
tablespoonful of chopped onion, as much minced parsley, a couple 
of stewed tomatoes strained, a pinch of mace, and_the same of cloves ; 
salt, pepper, and a teaspoonful of sugar. When these ingredients 
have simmered together for half an hour, lay the tongue,^skinned 
and trimmed neatly, in a dripping-pan, pour the gravy over it, bake, 
covered, and basting often, one hour ; take the tongue up and keep 
warm while you thicken the gravy with browned flour, adding a 
little made mustard; pour over the tongue. 


Curry of Tomatoes and Rice. 

One can of tomatoes ; three-quarters of a cup of rice; one even 
tablespoonful of curry powder; one half teaspoonful of salt; two 
tablespoonfuls of butter ; one tablespoonful of sugar. 

Stir the curry-powder and sugar into the tomatoes ; put a layer 
in the bottom of a pudding dish ; cover with raw rice; salt, and 
drop bits of butter over the rice; more tomatoes; more rice, salt 
and butter, until the materials are all in. The uppermost layer 
must be tomatoes. Let all stand together two hours. Bake in a 
steady, not quick oven, forty minutes, covered, then brown. Send 
to table in the pudding dish. 




442 


AUTUMN BILLS OF FARF. 
Turnips with White Sauce. 


Peel and slice white turnips ; lay in cold water for half an hour; 
put over the fire in boiling, salted water, and cook tender ; drain, 
pepper and salt, put into a deep dish, and cover with a cupful of 
drawn butter, made with milk instead of water. Serve very hot. 


Boiled Indian Pudding. 

Two cups of Indian meal; two cups of milk; four eggs ; half 
cup of powdered suet; half teaspoonful of cinnamon; one cup of 
molasses ; quarter teaspoonful of soda, sifted with the meal, twice. 

Heat the milk to scalding, add the suet and the meal. When 
the suet is melted, put in the cinnamon and molasses, and let all get 
perfectly cold. Then beat in the eggs hard, and pour into a 
buttered mold with a tight top. Boil steadily four hours. Dip the 
mold into cold water for a minute to loosen the contents. Turn out 
on a hot dish, and eat with butter and sugar, or with hard sauce. 






t 





} 

i 


The Thanksgiving Dinner. 



THANKSGIVING dinner should be the visible rendering 
of thought and emotion. In clearing away the idolatries 
of Paganism, we hacked so fiercely that some pretty, 
clinging vines of custom and affection fell with the obnox¬ 
ious trunks. One of these was the religious feast in its season— 
the tender offerings of spring-time; the grapes, figs and mulberries, 
with a host of other summer delicacies ; the corn, wine and oil, 
which were sacrificed with song and dance to Ceres in the bounteous 
autumn. 

It is meet that we should make merry and be glad at the 
Thrice-Blessed Christmas-tide, and there is sweet significance in the 
gathering of the family, young and old, from near and from far, 
about the table (or altar), laden with the kindly fruits of the earth. 
“ All this hath GOD given us ! ” 


This is my little sermon-grace, if you will have it—over our 
Thanksgiving table. 

The table is not furnished as our grandams loaded theirs in the 
olden time, so much more rude than ours. The board no longer 
groans, literally or metaphorically, under its burden of divers meats, 
vegetables and sweets. 


443 





444 


THE THANKSGIVING DINNER. 


Whatever may be the press of duties that on other days drives 
the business of eating into a gobble and a race, dyspepsia and 
apoplexy hovering, viewless, but very-present ghosts about the 
dumb devourers—take time on Thanksgiving-day to dine. If I 
were a religious and civil dictator for this one day, I would ordain 
certain ceremonies in cottage as in palace, as hygienic regulations 
and means of grace. 

First, then, my pale-faced sister, sorely beaten in the long wrestle 
with the problem how to make fifty cents do the work of seventy- 
five, resist the disposition to “ set everything on at once, and get the 
bother out of the way.” Lay what our ecclesiastical forefathers used 
to call quaintly and aptly, “ a fair cloth,” upon the table. Adjust a 
large napkin, or carving-cloth, over the spot where the chief dish of 
meat is to stand. 

Grudge not your best belongings of crockery, china, glass and 
silver. To each plate allot a glossy (not starched) napkin, a soup¬ 
spoon laid in front of the plate and parallel with the edge of the 
table, at the left side, two forks—at the right, two knives. 

If you use “ individual ” salts, have one, newly filled and 
imprinted, at the right hand; also a goblet and a butter-plate. If 
you have larger salt-stands, assign one to each corner of the table, 
and one midway up each side, if the party be large. 

As a central ornament, have a bowl, or, if you have no better 
vessel, a soup-plate of flowers. Or—for these are beginning to be very 
expensive now—make a beauty of economy, aud fill the dish with 
autumnal treasures, the hardy ferns that can still be found under 
the fallen shrubs and leaves in the woods ; bearded grasses, silver- 
gray “ Life-Everlasting,” the fluffy clusters of the wingM seeds of 
clematis, and bright berries from wayside hedges, with a shining 
brown cone or two. Make your decoration mean something, and 
blend the fancy with all the appointments of the feast. 


THE THANKSGIVING DINNER. 


445 


Within the napkins slip squares or thick bars of bread, and 
lay on the outer fold of each a delicate spray of variegated foliage, 
or a bit of fern and bunch of bitter-sweet, or blue-gray cedar 
berries. 

Distribute the dishes with an eye to effect of color and 
grouping, rather than to rectilinear symmetry. Avoid rows 
and “ match-dishes.” Alotley now-a-days is 3 ^our only wear, and the 
zigzag the direction of artistic beauty. 

On a side-board, or table, arrange methodically relays of knives, 
forks, plates, etc., and be sure the order is comprehended by the 
cook and waiter before the family and guests sit down. 

Begin the meal with a good soup. 

To this should succeed fish—if you live near the seaboard, boiled 
cod with drawn butter, boiled halibut with egg-sauce poured over 
it—or better than either, a pretty thick piece of baked halibut with 
sauce tartare. 

None of these are costly, and all are good. 

Most well-bred people—I may hint just here—in eating fish, 
boiled in particular, rarely touch it with their knives, even when 
these are silver. The fork is used for breaking apart the flakes, 
for separating from these and removing the bones, and for conveying 
the prepared morsel to the mouth. No vegetables, unless it be pota¬ 
toes in some form, are passed with fish. 

Still leading up to the main business of the hour, let the next 
offering be a nice entree^ or made-dish, chicken pates or croquettes, 
in memoriam of the ponderous chicken-pie which was a standing 
dish with our grandmothers on the fourth Thursday of November. 
With it send around stewed salsify (oyster-plant) and pickles. 

Then—for the central theme, the point of clustering interests— 
the Thanksgiving Turkey 1 


446 


THE THANKSGIVING DINNER. 


He -should be well stuffed, carefully basted, judiciously turned 
from time to time, be a constant if not oppressive solicitude, never 
lifted from tbe mind of tbe cook, be sbe amateur or professional, 
from tbe moment be is put down to roast until be is drawn—ricb in 
coloring, done to a turn in tbe thickest joint, but nowhere scorched, 
a goodly type of plenty—from temporary seclusion. 

Is it not Dickens who paints a family of poor children sitting 
around tbe spit to see tbe Christmas goose cooked, and almost 
dining on tbe odor ? 

Surround our Bird, when dished, with small fried sausages not 
larger than a dollar, interspersed with blanched celery-tops. Ac¬ 
company him by a sauce-boat of gravy from which tbe fat was 
skimmed before tbe chopped giblets were stirred in; a dish of 
cranberry sauce or jelly, and sweet potatoes. 

When tbe savory portion laid on each plate has been duly dis¬ 
cussed, pass a glass-stand or salver of crisp celery, both as an 
assistant to tbe gastric juices and a tonic (we do not admit tbe 
word “ stimulant ” here) to tbe palate, that shall prepare it for tbe 
remainder of tbe banquet. 

If you introduce game, let it succeed tbe turkey, and some 
lettuce with it. If it is not convenient to get quails, grouse or 
venison, content yourself with a salad of lettuce. Break apart tbe 
beads and wash each leaf, before dinner, rejecting all that are not 
sound and fresh. Heap these upon a dish or plate, and leave in tbe 
refrigerator until called for. This dish should be brought to table, 
and set before tbe hostess, with a salad-bowl. 

This last must be lined with a small, clean napkin. Daintily, 
with tbe tips of your fingers, break in pieces tbe larger leaves, and 
lay with tbe smaller, upon the napkin. When all are looked and 
picked over, gather up tbe four comers of tbe napkin upon tbe 


THE THANKSGIVING DINNER. 


447 

heap ; shake lightly to get rid of the clinging moisture, and turn 
out into the salad-bowl. 

Lay the wet napkin upon the emptied dish in which the lettuce 
was brought, and send away. Dress the lettuce with salt, white 
sugar, pepper, oil and vinegar, allowing to three tablespoonfuls of 
oil twice the quantity of vinegar, toss with a wooden spoon and fork, 
until the seasoning permeates the salad, and send around the table. 

Salad-dressing at table is a graceful, housewifely accomplishment 
which every woman should practice. 

Eat the lettuce—and indeed all salads—with the fork alone. If 
the leaves have been properly selected, there is no excuse for touch¬ 
ing the knife, and lettuce is unfit for table-use which cannot be cut 
with a fork-tine. 

Crackers and cheese follow this course, and, if you like, olives. 
This is the breathing-space in a “ course-dinner,” a season of 
leisurely and luxurious resting on the gastronomic oars before the 
next long pull. 

The cheerful chat, that has been the best sauce of the meal, is 
here especially in order—a running fire of jest and repartee re-acting 
wholesomely upon appetite and digestion. 

To-day, allow the children a modest share in table-talk—an 
exercise in which, by the way, Americans of the middle-class are 
usually egregiously unskilful. As with other fine arts, practice 
in this is indispensable to perfection, and the cultivation of it 
involves what our utilitarian stigmatizes as “ trifling over one’s 
victuals.” 

If we dallied longer over the family meal, we would pay fewer 
serious calls to the doctor’s office and apothecary’s shop. 

The pumpkin-pie is the next consideration. Keep the mince for 
Christmas. The pumpkin is the homelier, yet luscious domestic 
product, the representative of our garnered harvest. 


448 


THE THANKSGIVING DINNER. 


The crust should be short and flaky—not friable, and tasting 
like dessiccated lard. It must crackle with an agreeable sound, like 
the rustle of dry leaves, under the knife, and melt upon the tongue. 
The filling must be of a golden-brown, in the enjo3mient of which 
the palate cannot discern the various elements of milk, eggs, sugar 
and pumpkin, but is abundantly satisfied with the combined whole. 

Fruits and nuts are eaten at ease, and in indolent contentment, 
and, these disposed of, send black coffee after the withdrawing 
company into the parlor, as a grateful stomachic sequel. 

“ Heaven pity the dish-washers! ” cried an old lady, admitted to 
inspect the glories of the Lord Mayor’s banquet. 

Perhaps in the mind of my fellow-housekeeper who can afford to 
hire but one “ girl ” and does not often “ entertain,” a similar ejacu¬ 
lation may arise in reading the above sketch of a holiday feast. 

Get one plume less for your winter bonnet, and lay by the 
money thus saved to pay for extra help on Thanksgiving Day. 

Or, if you prefer, let the soiled dishes of the later courses be 
rinsed in hot water, and set b}’- in the back kitchen until next 
morning. There \vill be no violent convulsion of Nature should 
you depart once in a great while, from established laws. 

Spare no pains to make jmur few fetes landmarks in the memory 
of your children. The stately progress of a dinner such as we have 
described is an educational step to them, and a solemn jo}^ in the 
recollection. It is worth while —how well worth while many are 
prone to leave out of sight—to make for ourselves and our juniors 
golden days that shall never lose their lustre. 

Who thinks, even once a year, of the true meaning of “ holy- 
day ? ” The dinner here proposed costs no more than the very 
promiscuous “ spread ” that will crowd many a table in farmhouse 
and unfashionable street upon the anniversary, to be swallowed in 
half the time the decorous succession of ours will require. 



Winter Bills of Fare. 

No. 36. 

BREAKFAST. 

Browned Rice Porridge. 

Fricasseed Eggs. Crumpets, Stewed Potatoes. 

Fruit. Tea. Coffee. 


Browned RicE' Porridge. 

Parcli a cupful of dry rice in the oven to a light brown, as you 
would coffee, stirring it to prevent scorching, and to preserve a 
uniform tint. Put over the fire in a farina kettle, with more than 
a quart of cold water, salt slightly and cook tender, but not to 
breaking. Shake up from the bottom now and then, but do not stir 
it. When done, drain off the water; set the kettle uncovered at 
the back of the stove to dry off the rice. Eat with sugar and 
cream. This is especially wholesome diet when laxatives, such as 
wheaten grits, or such heating cereals as oatmeal are to be avoided 
by the eater. 


Fricasseed Eggs. 


Boil for fifteen minutes, throw at once into cold water, and let 
them lie there for the same time. Peel, cut each in half lengthwise; 

-U 9 





450 


WINTER BILLS OF FARE. 


extract the yolks, and mb smooth with a teaspoonful of anchovy 
paste, a little made mustard and the tiniest suspicion of cayenne. 
Mould this pasty mixture into balls of the same shape and size as 
the yolks, put them into the cavities left in the halved whites, 
fasten them in place by tying firmly with cotton twine when you 
have skewered them together with wooden toothpicks, one through 
V each bisected egg. Have ready in a saucepan a good cupful of 
’ drawn butter (drawn with milk, not water), seasoned with pepper, 
salt and minced parsley. Lay the eggs in carefully; set the 
saucepan covered in boiling water, and cook gently, keeping the 
water outside at a slow boil for ten minutes. Arrange the eggs in 
a pile on a heated platter, and pour the sauce over them. 


Crumpets. 

One quart of milk; half a yeast-cake dissolved in warm water, 
01 four tablespoonfuls of yeast; one tablespoonful of lard, and the 
same of butter; one half teaspoonful of salt; one quarter teaspoonful 
of soda sifted twice with the salt in a quart of flour. 

Mix well over night; beat up hard in the morning; let it rise 
for an hour longer; half fill heated and greased muf&n tins, on a 
heated and greased griddle with the batter, and bake on the top of 
the range, turning once. Run a sharp knife around the inside of 
each ring to loosen the crumpet. Eat hot. The cold ones left over 
are nice, if split, toasted and buttered. 


LUNCHEON. - 
Oysters on Toast. 

Thin Bread and Butter. Jellied Tongue. 

Hot Crackers. Cheese. 

An Excellent Cup Cake. 

Cocoatheta. 




WINTER BILES OF FARE. 

Oysters on Toast. 


451 


Drain the liquor from a quart of oysters; cut each into four 
pieces, and drain again in a colander for fifteen minutes. Heat the 
liquor, and strain through coarse muslin back into the sauce. When 
it boils again, dip out a small cupful and keep it hot. Stir into that 
left on the range a liberal teaspoonful of butter rolled in a scant 
teaspoonful of corn-starch. In another vessel, heat half a cupful of 
milk. Stir the oysters into the thickened liquor; season with pep¬ 
per and salt, and cook, after they are scalding hot, five minutes 
before adding the milk. Line a hot platter with net slices of crust¬ 
less toast, buttered, wet with the reserved liquor, and cover with 
the oysters. 


Thin Bread and Butter. 

Cut the “ kissing slice ” from the end of a loaf; butter the 
exposed surface, and slice very thin. Butter again, and slice until 
you have enough cut. Draw a sharp knife across the middle of 
each slice and fold it over upon itself, buttered sides inward. 


^ Jellied Tongue. 

Clear a pint of the liquor in which a smoked tongue was boiled, 
by heating to a boil, and stirring in the white of an egg, then boil¬ 
ing slowly for five minutes. Strain through a thick cloth without 
squeezing, and pour it boiling-hot on half a package of gelatine, 
which has been soaked two hours in enough cold water to cover it. 
Add to this a blade of mace, half a dozen black peppercorns, and 
four tablespoonfuls of sharp, clear vinegar. Stir until the gelatine 
is dissolved, and strain, without pressing, through a flannel bag. 
When it is cold, and begins to congeal at the edges, fill a mold or 





452 


WINTER BITES OF FARE. 


bowl (wet with cold water) with slices of tongue arranged in per¬ 
pendicular rows, and pour the jelly over them. Set in a cold place 
until firm ; turn out on a cold platter. You can jelly the tongue 
whole, if you like, by cutting off the root, and trimming the rest 
into a neat shape, paring away every particle of skin, and omitting 
the tough tip altogether. Eay it in an oval pan or mold, and cover 
with the.semi-liquid jelly. It will be a handsome dish when turned 
out. 


An Excellent Cup Cake. 

Two rounded cups of powdered sugar; one even cup of butter; 
one cup of milk; three cups of prepared flour; four eggs; one lemon, 
juice and rind. 

Rub butter and sugar to a cream, beat in the lemon, the whipped 
yolks, the milk; then frothed whites and flour by turns. Bake in 
small tins, or in two square tins. 


DINNER. 

Giblet Soup. 

Roast Beef, with Yorkshire Pudding. Sea Kale. 

Mount Blanc Potato. Creamed Sponge Cake. 
Brandied Peaches. Fruit. Coffee. 


Giblet Soup. 

Cook the giblets of a turkey, or those from a pair of chickens, 
in a pint of cbld water until tender; salt, and set away in the liquor 
until cold and stiff. Take them out, and chop fine, when you have 





WINTER BILLS OF FARE. 


453 


skimmed tke fat from the liquor, and put it over the lire with a pint 
of soup stock. Boil up well, skim, strain hack into the pot, add the 
minced giblets, and season to taste. Put into a frying-pan two 
tablespoonfuls of butter which has been cut up, and worked into 
tw^o of browned flour. Stir steadily until it melts and simmers, 
when add a small teaspoonful of Worcestershire sauce. Turn into 
the soup, rinsing out the frying-pan with a few spoonfuls of the hot 
liquor to get all the flour and butter. Cook gently for ten minutes, 
and serve. 


Roast Beef with Yorkshire Pudding. 

When a roast of beef is within half an hour of the “ turn,” 
drain off the gravy in a bowl, leaving about two tablespoonfuls 
in the dripping pan. Lay a gridiron over the pan, if you have 
one that will go into the oven. If not, prop the meat on clean sticks 
of oak or hickory (not pine) laid across the top of the dripping 
pan. Pour in the pudding, letting the fat from the roast drop on it 
as it cooks. 


Yorkshire Pudding. 

Four eggs beaten very light; two cups of milk; two cups of 
prepared flour; one teaspoonful of salt. Beat whites and yolks 
into separate bowls; into the latter stir the milk, then frothed 
whites and salted flour by turns; mix quickly, and bake at once. 
Cnt the pudding into strips an inch wide by three long, and lay 
about the beef when dished, helping one or two pieces mth each 
slice of meat. 


Sea Kale. 

This is a vegetable that needs only to be better known to become 
widely popular. Lay in cold water for half an hour, when ‘ you 





454 


. WINTER BILLS OF FARE. 


Lave washed and picked it over to get out dead leaves, coarse stems, 
bits of sand, &c.; cook twenty-five minutes in boiling water, 
salted ; drain, and press in a colander, chop fine, return to the fire 
in a saucepan and beat into it a great spoonful of butter, a little 
pepper and a great spoonful of vinegar; stir and toss until very 
hot and dish. 

Mont Blanc Potato. 

Instead of mashing boiled potatoes, whip light and dry with a 
wooden or silver fork. At this point, begin to whip in a cupful of 
hot milk for a quart of mashed potatoes, and when all is in, beat 
in the frothed white of two eggs. Heap conically in a deep silver 
or stoneware dish; set in a quick oven until the surface hardens 
slightly. Withdraw before it catches a shade of brown, wash over 
lightly with butter, and send to table. 

Creamed Sponge Cake. 

Cut the top from a stale sponge cake loaf in one piece, half an 
inch thick. Dig and scrape the crumbs from inside of loaf and 
upper slice, leaving enough to keep the outside firm. Spread a 
thick layer of fruit jelly on the inside. Heat a cup of milk to aboil, 
stir in a teaspoonful of com-starch wet with cold milk, and the cake 
crumbs rubbed fine. Stir until thick, take from the fire, beat in two 
whipped eggs and two tablespoonfuls of sugar. Make all into 
smooth batter; set in boiling water on the range and stir for five 
minutes after the mixture is really hot through. Turn into a bowl, 
flavor with a teaspoonful of bitter almond essence, and let it get cold. 
Fill the cake with it, fit on the top, wash all over with whipped 
white of egg; sift powdered sugar evenly over it until no more 
will adhere to the surface, and let it harden. 

Send around brandied j;)eaches with this. 




WINTER BILES OF FARE. 

No. 37. 
BREAKFAST. 


455 


Hominy Boiled witF Milk. Creamed Eggs. 

Fried Musk. Brown Muffins. Maple Syrup. 

Tea. Coffee. Fruit. 


Hominy Boiled with Milk. 

One cupful of small kominy ; one quart of boiling water, salted; 
one cupful of milk ; salt to taste. 

Wask tke kominy in two waters and stir it into tke boiling water. 
Cook kalf an hour (in a farina kettle, of course), drain off all the 
water that will come away, add tke milk, already heated, and cook 
kalf an hour longer. Eat with cream, and, if you like, sugar. 


Creamed Eggs. 

Break as many eggs in a buttered pie-disk as it will hold with¬ 
out crowding each other. Sprinkle with pepper and salt, and put a 
bit of butter on each. Have ready a cup of hot milk in which has 
been cooked for one minute a teaspoonful of com-starck, or, better 
yet, of arrowroot wet up with cold water. Pour this, a spoonful at 
a time, about tke raw eggs, and bake in a quick oven until tke eggs 
are fairly set. Five minutes should do it. Send to table at once 
in tke pie-plate. 

Fried Mush. 

One heaping cup of Indian meal; one quart of boiling water, and 
one of cold, in which stir a teaspoonful of salt—a full one. 

Stir the meal, wet with cold water, into the pot of boiling water, 
and cook one hour, stirring up from the bottom once in a while. 





456 


WINTER BILLS OF FARE. 


Wet muffin tins in cold water, and fill with the mush over night. 
In the morning slip the stiffened shapes out, flour them well and fry 
in liot dripping. 

•y 

Brown Muffins. 

Three even cups of Graham flour; one even cup of white flour; 
four cups of milk; four tablespoonfuls of east; one tablespoonful 
of butter; two tablespoonfuls of brown sugar; one teaspoonful of 
salt. 

Rub butter and sugar together; add the milk, sift the flour, 
white and brown, with the salt; make a hole in the middle, stir in 
the milk and then the yeast; beat well, set to rise over night, and 
bake in small tins in a good oven. Let the batter stand in the tins 
in a warm place twenty minutes before going into the oven. 


LUNCHEON. 

Bread and Butter. Barbecued Ham. 

Cream Toast. Baked Potatoes. 

Steamed Potatoes. Marmalade Cake. 


Barbecued Ham. 

Fry slices of cold, boiled ham; keep warm -while you stir into 
the gravy left in the pan four tablespoonfuls of vinegar, mixed with a 
tablespoonful of mustard, a teaspoonful of sugar, half a teaspoonful 
of catsup, or Chili sauce, and a little pepper. Boil up once and pour 
on the fried ham. This dish is sometimes called “ deviled ham,” 
and is a good spur to appetite. 





WINTER BILLS OF FARE. 457 

Cream Toast, 

EigHt .or ten slices of stale baker’s bread. Cut off the crusts; 
two cups of hot milk; two tablespoonfuls of butter ; whites of two 
eggs ; boiling water, salted. 

As each slice of 'bread is toasted, dip in a saucepan of salted 
boiling water, kept on the range; pile in a deep covered disk. Put 
on the top of the dish when all the dipped toast is in, and make the 
sauce. Heat the milk to scalding, add the butter, and when it is 
melted, the whites of the eggs beaten to a froth. Pour upon the 
toast, lifting the lower slices to let the dressing get at them, cover 
and keep hot for five minutes before sending to the table. 


Baked Potatoes. 

Select-fine, fair, potatoes, wash and wipe, and bake them in a 
moderate oven until the largest yields to a vigorous pinch of thumb 
and finger. Line a dish with a napkin, and serve them without 
peeling. 

Steamed Apples. 

Wash and wipe sweet apples ; dig out the blossom-end and the 
upper part of the core with a sharp-pointed knife, and lay them 
close together in a baking-pan. Half submerge in*^ cold water; 
cover closely and cook tender. Let them get cold, still covered, in 
a glass dish, and eat with sugar and cream. 


Marmalade Cake. 

One cup of prepared flour; one cup of sugar; two tablespoon¬ 
fuls of butter; one tablespoonful of milk; three eggs; marmalade 
or jelly (sweet) for filling. 






458 


WINTER BILLS OF FARE. 


Work butter and sugar to a light sauce, beat the eggs light. 
Whip the beaten yolks into the creamed sugar and butter, add the 
milk, the whites, and the flour. Bake in three jelly cake-tins, and 
spread marmalade, sweet jelly or jam between. 


DINNER. 

Clam Chowder. Boiled Chicken in Rice. 

Stewed Celery. Mashed Potatoes. Lettuce Salad. 

Crackers and Roquefort Cheese. 

Coffee, Jelly and Cake. Fruit. Coffee. 


Clam Chowder. (The best on record.) 

Two quarts of long clams, chopped ; two quarts of tomatoes (or 
one quart can); a dozen potatoes peeled, or cut into dice; one large 
onion, sliced thin; eight pilot biscuits; half a pound of fat salt 
pork, minced; twelve whole allspice, and the same of cloves;, as 
much cayenne pepper as you can take up on the point of a knife ; 
salt to taste; two quarts of cold water. 

Fry the chopped pork crisp in a pot, take the bits out with a 
skimmer, and fry the minced onion until it is colored. Now put 
with the fat and onion the tomatoes and potatoes, the spices tied up 
in a bag, the water and the pepper. Cook steadily four hours. At 
the end of three hours and a half, add the clams and the pilot bread. 
This last should be broken up and soaked in warm milk. Some 
consider that the chowder is improved by stirring in, flve minutes 
before serving, a tablespoonful of butter cut up in browned flour. It 
is delicious with, or without, this final touch. 




WINTER BILES OF FARE. 
Boiled Chicken on Rice. 


459 


Prepare the fowl as for roasting, bind in a piece of muslin or 
mosquito net; put into a pot of boiling water, and cook twelve min¬ 
utes to the pound. Half an hour before taking it up, dip out a cup¬ 
ful of liquor from the pot, strain it, and set in ice-cold water to throw 
up the grease. Skim this off, and season the cup of broth well with 
pepper and salt. Have ready two cupfuls of rice which has been 
boiled ten minutes, and then drained. Mix this with the skimmed 
broth, and cook in a farina kettle until the rice is tender. Shake 
the kettle, now and then, but do not put a spoon ,into the rice. 
When all the broth is absorbed, stir in very lightly a tablespoonful 
of butter and a little minced parsley, with a beaten egg. Cook one 
minute, and take from the fire. Spread the rice two inches thick in 
the bottom of a hot platter, and settle the boiled chicken in the mid¬ 
dle. For gravy, heat another cupful of broth, strain, and add a 
tablespoonful of butter cut up in one of flour, and when it thickens, 
salt and pepper, a beaten egg and minced parsley. Cook ten min¬ 
utes, and send to table in a boat. 


Stewed Celery. 

Scrape and wash the celery, cut it into inch-lengths, and cook 
ten minutes in boiling, salted water. Turn this off, and cover with 
cold water. As this reaches the boil, drain it off and add a cup of 
milk, dropping in a bit of soda not larger than a grain of corn; 
heat, and stir in a tablespoonful of butter rolled in flour, pepper and 
salt, and stew gently five minutes longer. As you scrape and cut 
the celery, drop each piece into cold water to keep it white. 



460 


WINTER BILES OF FARE. 


Lettuce Salad. 

Wasli tlie lettuce faitlifully, aud pick out tke best pieces, {. e.^ 
the whitest and crispest leaves for the table. Do this just before 
dinner is served, and leave in ice-water until it is wanted. Line a 
salver with a small napkin, and pile the lettuce on it. Tear the 
leaves into smaller pieces daintily, and lay in the salad bowl. Scat¬ 
ter salt, pepper, and white sugar over and among them ; when they 
are ready for seasoning, pour in two or three tablespoonfuls of salad 
oil, aud double the quantity of vinegar ; toss (still daintily), with a 
salad fork and spoon,until the dressing is impartially distributed, 
and pass the bowl at once. Salad dressed in this way, and eaten 
before the crisp succulence of the lettuce is destroyed by the vine¬ 
gar, is quite a different thing from the wilted greens often passed 
under the much-perverted name. It should never be touched with 
the knife in preparing or in eating. You may send around 
crackers and cheese with it. 


Coffee Jelly. 

One package of Coxe’s gelatine soaked for four hours in enough 
cold water to cover it an inch deep when it is put in. 

Two cups of clear black coffee; one tablespoonful of white 
sugar; two cups of boiling water. 

When the gelatine has soaked long enough, put it with the 
sugar into a large bowl, and let them stand for half an hour. Stir 
in, then, the water, actually boiling, and when the gelatine is 
dissolved, strain. Add the coffee, strain without pressing the 
flannel bag, and set in a wet mold to form. When you are ready to 
serve it, turn out carefully on a flat dish, and serve with sugar and 


cream. 



WINTER BILES OF FARE. 461 

No. 38. 

. BREAKFAST. 

Hominy Porridge. FisH Balls. 

Risen Muffins. White and Graham Bread, 

Chocolate. Tea. Fruit. 


Hominy Porridge. 

One cupful of small hominy; one quart of boiling water; one 
tablespoonful of butter; salt to taste. 

Wash the hominy in two waters, leaving it in the second for an 
hour or so; drain in colander lined with coarse cloth, and stir into 
the salted water, which should be boiling in a farina kettle; cover, 
and cook half an hour; beat up from the bottom with a wooden 
spoon, and boil, uncovered, fifteen minutes ; beat in the butter, and 

/ 

pour into a deep dish. Bat \rith sugar and cream, or with cream 
only. 

Fish Balls. 

Mince, or pick into fine shreds a cupful of salt cod, soaked, 
boiled and cold. Put with it an equal quantity of freshly mashed 
potato, and half a cupful of drawn butter in which a raw egg has 
been beaten. ^ Work lightly until well mixed and soft; flour a 
rolling-board, and drop a spoonful of the mixture on it. Roll into 
a ball, and lay on a cold platter. When all the balls have been 
made, set in a cold place. Do this over night. Heat lard or drip¬ 
ping enough to cover the fish-balls in a deep frying-pan; try one 
to see if it is hot enough to cook it quickly, and fry, a few at a time, 
to a fine golden brown. As you cook, lay them in a hot colander 
to free them from grease. Heap on a heated platter, slice a lemon 
thin, and garnish the edges the dish with it. 




462 


WINTER BILES OF FARE. 

Risen Muffins. 

Four cups of flour; four tablespoonfuls of yeast; two eggs ; one 
tablespoonful of butter or sweet lard; one cup of milk; one tea¬ 
spoonful of salt. 

Beat the eggs light, add milk, salt, yeast, shortening (melted), 
sugar, at last, the flour. Let the batter rise all night, setting it at 
bed time. In the morning, bake in muffin-rings on a griddle, or in 
small tins. 

LUNCHEON. 

Calf s Brains. Scalloped Tomatoes. 

Steamed Corn Bread. 

Mock East India Preserves, Cookies. 


Calf’s Brains. 

The brains of a calf; two beaten eggs; one tablespoonful of 
butter; half a cup of gravy ; some rounds of fried bread, or of toast. 
Wash the brains in cold water, and take out fibres and skin. 

1 

Drop into boiling water, and cook fast fifteen minutes. Leave in ice 
water until perfectly cold. Mash them, then, with the back of a 
spoon, beat in the eggs with salt and pepper to your liking. When 
you have a smooth paste, heat the butter to hissing in a frying-pan, 
stir the brains in, and cook, keeping the spoon busy, two minutes. 
Have ready some rounds of fried bread on a hot dish, pour on each 
a teaspoonful or so of scalding broth or gravy, and heap the smok¬ 
ing mass of soft brains on them, as you would scrambled eggs. 


Boiled Corn Bread. 

Two cups of white cornmeal; one cup of Graham flour; two 
tablespoonfuls of sugar; two and a half cups of milk; two tea- 





"" • WINTER BILLS OF FARE. . 463 

spoonfuls of Baking Powder; one great spoonful of shortening 
(half butter and half lard) and a spoonful of salt. 

Sift baking-powder with the flour, add the meal, and sift 
again; rub butter and sugar together; salt, and stir in the 
milk; the latter should be slightly warmed. Pour this liquid in a 
hole made in the mingled meal and flour, gradually stirring down 
the dry flour toward the center ; beat all hard, two minutes at least; 
two hours will be better. Dip for a second in cold water, and turn 
the bread out upon a warm plate. Eat at once. It is very good. 1 


Scalloped Tomatoes. 

Strain most of the liquor from a can of tomatoes, butter a bake- 
dish, spread a layer of tomatoes in the bottom, season with bits of 
butter, salt, pepper, sugar, aud a few shreds of onion. Cover this 
layer with fine bread crumbs, put over it another of tomatoes, 
seasoning, and so on until the dish is full. The top should be a 
stratum of seasoned crumbs. Set in the oven, covered, and bake, 
removing the lid ten minutes before taking it out, that it may 
brown delicately. 

Mock East India Preserves. 

Six pounds of pared and minced pippins, or other winter apples; 
six pounds of sugar; three lemons; three roots of white ginger 
sliced thin. 

Put the sugar over the fire with a cup of boiling water to prevent 
burning ; as it dissolves, increase the heat and bring to a brisk boil. 
Cook thus, twenty minutes without stirring, but watching to see 
that it does not scorch; skim and add the apples, the lemons 
minced (all except the seed) and the sliced ginger; boil to a clear 
yellow, as briskly as is safe ; pack in small jars. 




464 WINTER BILES OF FARE. 

Cookies. 

One large cup of sugar; one scant cup of butter; two beaten 
eggs; four tablespoonfuls of milk; one half teaspoonful of salt; 
nutmeg and cinnamon, each, a half teaspoonful; nearly three cups 
of prepared flour, enough to enable you to roll it into a soft dough. 

Rub butter and sugar, beat in the whipped eggs, the spices, salt, 
milk, and stir in the flour. Roll into a thin sheet and cut into 
shapes with a cake-cutter. Bake in a quick oven. 


DINNER. 

Calf’s Head Soup. 

Halibut Steak. Beef’s Tongue au gratin. 

Potato Puff. Stewed Oyster Plant. 

Baked Apple Dumpling, Brandy Sauce. 

Fruit. Coffee. 

Calf’s Head Soup. 

A calf’s head cleaned with the skin on; six tablespoonfuls of 
butter, and a like quantity of browned flour; six quarts of cold 
water; one onion sliced and fried, and one grated carrot; bunch of 
sweet herbs ; pepper and salt; teaspoonful of allspice; one table¬ 
spoonful of Worcestershire sauce, and one of sugar; one glass of 
brown sherry. 

Boil the head tender, and set it aside in the liquor. Next day, 
take it out of the stock, scrape off the jelly, and cut the meat neatly 
from the bones. Reserve that from the top of the head and cheeks 
to cut into dice, and set, for this purpose, with the tongue, in a cool 
place. Set the stock over fire and add to it the.bones, the refuse meat, 




WINTER BILES OF FARE. 


465 


the herbs, fried onion and carrot, and cook one hour; strain, when 
3’'OU have picked out the bones, and rub the vegetables through the 
colander. Put the butter into a frying-pan, and when warm, stir in 
the flour to a brown roux^ as it is called; add the spice, the pepper 
and the salt, and turn into the soup; boil two minutes, drop in the 
dice of meat cut with a sharp knife, heat to a quick boil, and put in 
the sauce. The wine is added in the tureen. Lay thin slices of 
peeled lemon on the surface of the soup. You may, if you like, 
make forcemeat-balls of the brains, stirred up with raw egg and 
flour, also add a cup of tomato juice. There is no better soup than 
this when it is properly made, nor is it so difficult as one might 
imagine from the length of the recipe. 

Halibut Steaks. 

Wash and wipe the steaks, dip in beaten egg, then roll in 
cracker-crumbs, seasoned with pepper and salt, and fry in hot drip¬ 
ping ; or, you may broil the steaks on a gridiron as you would 
beefsteak. Serve on a hot dish, rub on both sides with a mixture 
of butter, pepper and salt, and the juice of a lemon. 

Beef’s Tongue au gratin. 

Wash, trim and scrape a fine, fresh beef’s tongue, and cook in 
boiling water, slightly salted, one hour. 

Take up, wipe off the liquor, cover with beaten egg, roll it in 
cracker-crumbs, put into a dripping-pan and brown, brushing it 
twice with melted butter while it is in the oven. Keep hot in a 
chafing-dish, while you add to the gravy in the dripping-pan, a cup¬ 
ful of the liquor in which the tongue was boiled, a tablespoonful of 
butter cut up in browned flour, half a teaspoonful of made mustard, 
salt and pepper, and the juice of a lemon. Boil up, and strain into 
a gravy-boat. 




466 


WINTER BILLS OF FARE. 

Potato Puff. 


Boil, and masli tLe potatoes in the usual way, with butter and 
milk; beat in two eggs, and pour into a buttered bake dish. Browm 
on the upper grating of the oven, and serve in the dish in which it 
was baked. 


Stewed Oyster Plant. 

Scrape, and cut into inch-lengths a bunch of oyster plant, drop¬ 
ping it into cold water, as you cut it, to keep the color. Stew 
tender and white, in boiling water, a little salt. Turn off the water, 
and supply its place with a cup of hot (not boiled) milk, stir in a 
tablespoonful of butter cut up in one of flour, pepper and salt to 
taste, stew three minutes, stirring once or twice to prevent lumping, 
and serve. 

'Baked Apple Dumplings. 

Four sifted cups of prepared flour ; one tablespoonful of lard, 
and the same of butter ; two cups of milk; eight fine tart apples; 
half a teaspoonful of salt. 

Chop the butter and lard into the flour (salted) and mix with milk 
to a soft dough, roll into a sheet nearly half an inch thick ; cut into 
squares about five inches across ; pare ‘and core the apples, and put 
one in the middle of each square; fold over the four corners of the 
paste, pinching the edges together, and arrange in a floured baking- 
pan, the folded part downward; bake to a light brown ; rub with 
butter when done, and sift sugar on the top. 

Brandy Sauce. 

Two tablespoonfuls of butter; two cups of powdered sugar; 
three tablespoonfuls of brandy ; quarter of a grated nutmeg. 





WINTER BILLS OF FARE. 


467 


The butter should be rather soft, but not melted. Cream it 
light with the sugar, spice, and beat in the brandy, whip hard, heap 
on a glass dish, and set in a cold place until it is wanted on the 
table. 


No. 39. 


BREAKFAST. 


Oatmeal Porridge. 
Southern Batter Bread. 

Cold Bread. 
Tea. 


Codfish Omelette. 

Potato Loaves. 
Fruit. 

Coffee. 


Codfish Omelette. 

One cup of “ picked ” salt cod which has been soaked, boiled 
and allowed to get cold; one cup of milk ; one tablespoonful of but¬ 
ter rubbed in one of flour; seven eggs beaten light; pepper, and 
minced parsley; seven rounds of crustless toast, dipped in boiling 
water, then buttered. 

Heat the milk, stir in the floured butter, pepper, parsley and 
minced fish. Take from the fire after two minutes cooking, add the 
eggs quickly and pour into a frying-pan in which is hissing a 
spoonful of butter, shake and stir until the mixture begins to form 
at the edges, when heap on the buttered toast spread on a hot dish. 
Serve hot. 


Southern Batter Bread. 

Three cups of Indian-meal; half cup of boiled rice (cold) ; one 
pint of boiling water ; one teaspoonful of salt; three eggs ; one cup¬ 
ful of buttermilk, or sour milk; one tablespoonful of lard; one 
even teaspoonful of soda. 





468 


WINTER BITES OF FARE. 


Sift salt, soda and meal together twice; wet up with the hot 
water, and beat in the lard and rice. Now, whip in the beaten eggs, 
lastly, the sour milk and lard. Bake in a shallow tin, or pie-plate. 
This is best when made with Southern corn-meal. 


Potato Loaves. 

Work cold mashed potatoes soft with a little butter and the 
yolks of one or two eggs, say, one yolk to each cupful, season with 
pepper and salt and make into neat loaves, flouring your hands to 
enable you to handle the paste. Do not get it too stiff. Flour 
well, lay a little distance apart in a hot dripping-pan, and brown 
quickly. As a crust forms upon them, wash with beaten white of 
egg to glaze the tops. Slip a spatula under them and transfer to a 
hot dish. 

LUNCHEON. 

Fried Tripe. Baked Eggs. 

Bread and Butter. Crackers and Cheese. 

Tea Cakes. Chocolate. 

Fried Tripe. 

Cut cold boiled tripe into pieces three inches square, and lay 
them for half an hour in a mixture of salad oil (a tablespoonful), 
twice as much vinegar, a little salt and pepper; roll in salted flour 
or in cracker crumbs, and fry in hot dripping or lard. Drain off the 
grease, and dish. 


Baked Eggs. 

Soak a cupful of bread-crumbs in half a cupful of hot milk for 
twenty minutes, stir in a teaspoonful of butter, the yolk of an egg, 
a tablespoonful of grated cheese, two tablespoonfuls of savory broth, 






WINTER BILLS OF FARE. 469 

a little minced onion, and a teaspoonful of minced parsley. Pour 
the mixture into a neat pie-plate and set, covered, in h quick oven. 
In six minutes lift the cover, break as many eggs on the bubbling 
surface as the dish will hold, sift fine crumbs on top and leave in 
the oven for three minutes longer. Serve in the dish. 


Tea Cakes. 

A qiiart of prepared flour; an even cupful of butter; four 
eggs ; half teaspoonful of nutmeg or mace , half cupful of raisins ; 
one heaping cupful of sugar. 

Beat eggs light, stir butter and sugar to a cream, and put with 
the nutmeg. Mix well together, work in the sifted flour lightly 
until you have a good paste. Roll into a sheet less than a quarter of 
an inch thick, cut into round cakes, bury a raisin in the center of 
each, and bake in a brisk oven. Eat fresh. Do not let them get 
too brown in the oven. 

DINNER. 

Potato Pur^e. Larded Pike. 

Veal and Ham Cutlets. 

Creamed Turnips. Potato Souffl6. 

Stewed Tomatoes. Baked Roley-Poley. 

Hard Sauce. 

Fruit. Nuts. Coffee. 


Potato Puree. 

Three cups of mashed potatoes ; one small onion; two large 
tablespoonfuls of butter rolled in one of flour; two quarts of boil¬ 
ing water ; two eggs ; two stalks of celery chopped ; one cup of hot 
milk ; one tablespoonful of finely cut parsley ; salt and pepper. 





4/0 


WINTER BILLS OF FARE. 


Put potato, onion (chopped) and celery with the hot water over 
the fire, season, and cook gently half an hour, stirring often to 
prevent scorching, strain and rub through a colander; return to the 
kettle with the parsley and floured butter, and stir to a simmering 
boil, heat in an another vessel the milk, turn upon the beaten eggs, 
mix well, add to the contents of the soup-kettle; stir over the fire 
for one minute, and pour into the tureen. 


Larded Pike. 

Clean and wash the fish; make incisions, crosswise, in the sides 
and put into each, well imbedded, a strip of solid fat salt pork; lay 
in a dripping-pan, pour over it a cupful of boiling water, and bake, 
covered, half an hour, basting often with the liquor in the pan ; 
repeat this at intervals of five minutes until the fish is tender and 
nicely browned; lift carefully to a hot-water dish ; strain the gravy, 
thicken with browned flour, boil up, add half a glass of claret, and 
serve in a boat. Pass the potato souffle with the fish. Red 
snapper may be cooked in the same way. 


Veal and Ham Cutlets. 

Cut enough veal cutlets to make a good dish, and a like number 
of slices of cold boiled ham. Corned ham is best. Dip both in 
beaten egg, then, in fine crumbs mixed with salt, pepper, finely cut 
'parsley and a dust of nutmeg. Fry in boiling dripping, or lard; 
drain, and arrange in alternate slices of veal and ham on a hot 
dish. Garnish with cresses. 

Creamed Turnips. 

Peel, lay in cold water for half an hour and cook tender and 
fast in hot salted water, di^in, pressing well, put into a clean tin or 





WINTER BILLS OF FARE. 


An 


porcelain saucepan and beat smooth over tlie fire with a wooden 
spoon (never an iron one), mixing, as you go on, a good spoonful 
of butter and three spoonfuls of milk or cream ; season with pep¬ 
per and salt. The lumps should be rubbed out and the turnips a 
smooth pur6e. 


Potato Souffle. 

Beat two cupfuls of hot mashed potato light and soft with warm 
milk and a little butter, add the yolks of three eggs, pepper and 
salt, and turn into a greased pudding-dish; set in the oven until it 
begins to brown, spread with a meringue of the whites whipped stiff 
with a little salt and pepper; drop tiny bits of butter on the top, and 
when this has colored slightly, take from the oven. Serve at once 
before it falls. 


Stewed Tomatoes. 

To a can of tomatoes add a teaspoonful of minced onion, as 
much white sugar, salt and pepper to taste, a tablespoonful of 
butter and two tablespoonfuls of fine crumbs; stew fast for twenty 
minutes, and rub through a hot colander into a deep covered dish. 
This is a decided improvement on the usual style of stewing 
tomatoes. 


Baked Roley-Poley. 

One quart of Hecker’s prepared flour; two full tablespoonfuls of 
jlard; two cups of milk; yolk of an egg ; one teaspoonful of salt; a 
large cup of jam, marmalade, or canned (and strained) berries, well 
sweetened. 

Sift flour and salt together, beat the yolk light, and stir into the 
milk; chop up the shortening into the flour until well incorporated; 





472 


WINTER BILES OF FARE. 


wet tlie flour with the milk into a good dough; roll out half an 
inch thick, spread with the fruit, and roll up closely; pinch the 
outer edges together and lay the roll, the joined sides downward, in 
a floured baking-pan; bake until browned , wash over with whipped 
Ivhite of egg, and send to table ; eat with hard sauce. 


No. 40. 

BREAKFAST. 

Oranges. 

Com Beef Hash. English Muffins. 

Potatoes Stewed Whole. 

Tea. Coffee. 


Corned Beef Hash. 

To two cupfuls of cold corned beef, minced, allow one and one- 
half of mashed potatoes. Mix them well together, and season with 
pepper. Put a cupful of broth or gravy into a frying-pan, heat to a 
boil and stir in the meat and potato, tossing and scraping it 
toward the center from the sides and bottom, until you have a smok¬ 
ing heap, just soft enough not to run over the 'pan. Stiff hash is 
a culinary abomination. Serve on a hot platter with triangles of 
fried bread laid about the base of the heap, points upward. If you 
have no gravy, put boiling water into the pan, mix in two table- 
spoonfuls of butter with a teaspoonful of tomato catsup or 
Worcestershire sauce, and when it simmers, proceed as above. 


English Muffins. 

On baking-day, take a pint of dough from the batch which has 
risen all night; work in a cupful of warm water, and when you 





WINTER BILLS OF FARE. 


473 


have a smooth, stiffish batter, beat in a couple of eggs. Set to rise 
in a pitcher near the fire for an hour, or until quite light; have 
greased muffin-rings ready on a hot griddle, half-fill them with the 
batter, and bake on both sides, as you would griddle-cakes. Send 
to table hoj, and split them by tearing them open. You can make 
them without eggs, but they are not quite so nice. 


Potatoes Stewed Whole. 

Boil, with the skins on, the small potatoes the cook thinks not 
worth the trouble of peeling, until done through. Turn off the 
water, and dry in the hot pot for a minute; peel quickly, and drop 
in a saucepan where you have ready the sauce. This is made by 
scalding a cup of milk, adding one of boiling water, stirring into it 
a tablespoonful of butter cut • up in flour, and a tablespoonful of 
chopped parsley. Pepper and salt, and simmer with the potatoes 
in it ten minutes before pouring out. It is well to mellow each 
potato, before putting it in the sauce, by pressing it hard enough 
with the back of a spoon to crack, but not to split it. 


LUNCHEON. 

Shrimp Salad, with Mayonnaise Dressing. 

Cheesecups. 

Crackers, Bread, Butter and Olives. 
Oatmeal Gingerbread. 
Cocoa-theta, 


Shrimp Salad. 

Open a can of shrimps some hours before 3^ou want to use them, 
and keep in a cold place. An hour before lunch-time, cover them 





474 


WINTER BILLS OE FARE. 


witli vinegar in which has been mixed a tablespoonful of salad oil; 
leave them in this fifty minutes, then arrange in a broad, cold, 
glass dish, saucers or cups made of crisp lettuce; put a tablespoon¬ 
ful of shrimps, drained, in each, scatter pounded ice among the 
leaves, and, as you serve, pour on a great spoonful of mayonnaise 
dressing for each person. 

Mayonnaise Dressing. 

Yolk of six eggs; one cup of salad-oil; two tablespoonfuls of 
vinegar; one saltspoonful of salt, and half as much cayenne 
pepper. 

Keep eggs, vinegar and oil on ice until you begin to mix the 
dressing. Set a bowl in a pan of cracked ice; break the yolks care¬ 
fully into it, that not a drop of the whites may mingle with them. 
Have another pan of ice at hand in which the bottles of vinegar and 
oil are set. Begin to beat the yolks slowly and evenly, and, as soon 
as they are broken, let fall one drop of oil upon them, each minute, 
keeping the egg-beater going for ten minutes. Then put in three 
drops each minute, until the mixture is a smooth yellow batter, when 
begin to mix in the vinegar, a half-teaspoonful every two minutes, 
alternating it with a teaspoonful of oil, beating steadily until both 
are used up. Now go in salt and pepper. Whip vigorously five 
minutes, and pour into a glass or silver pitcher. Keep this on ice 
until the salad is served. 


Oatmeal Gingerbread. 

Two and a half cups of fine oatmeal; one tablespoonful of 
butter; half a cup of molasses, and the same of brown sugar; one 
cup of sour milk; one teaspoonful (an even one) of soda, and one 
of salt, sifted twice through the meal; one teaspoonful of ginger, 
and twice as much cinnamon. 




WINTER BILES OF FARE. 


475 


Stir molasses, spice, sugar, and melted butter until they are a 
yellow-brown cream, add the milk and flour, beat hard, and bake in 
small buttered tins. Eat warm. 


\ 


Cocoa-theta. 

This delicious and delicate preparation of chocolate can be 
made in five minutes, and will be found a peculiarly agreeable 
accompaniment to the wholesome gingerbread for which directions 
are given above. 


DINNER. 

Cod Chowder. Baked Calf’s Head. 

Canned Corn Stew. Mold of Potato, 

Indian-Meal Pudding. 

Fruit Coffee- 


Cod Chowder. 

Three pounds of fish; one onion, sliced and fried; twelve Bos¬ 
ton crackers ; half a pound of salt pork; butter ; com-starch ; one 
pint of oysters, chopped; one cup of milk ; chopped parsley; 
pepper. 

Cut the cod into dice, lay a double handful in the bottom of the 
soup-pot, on this strew pork, sliced onion and pepper, and coyer 
with crackers. Proceed in this order until the materials are all in, 
cover with cold water, put on the pot-lid, and stew gently until the 
fish is tender—perhaps for an hour after the boil begins. Take out 
the fish and crackers with a split spoon, and put into the tureen, 
setting the platter in hot water. Strain the liquor through a col¬ 
ander to get out the bones, return to the kettle, and this to the fire. 





476 


WINTER BILLS OF FARE. 


Cut up two tablespoonfuls of butter in a tablespoonful of corn-starcli, 
stir this into the liquor, boil up and put in the o^^sters (chopped) 
and a tablespoonful of parsley. Simmer five minutes, add a cupful 
of hot milk, and pour into the tureen. Pass hot crackers and sliced 
lemon with it. 


Baked Calf’s Head. 

This should have been cleaned with the skin on. Take out the 
brains, boil them ten minutes in hot water, then throw them into 
cold, and set aside. Bind the halves of the head in place with wide 
tape, put over the fire in plenty of boiling, salted water, and cook 
gently for an hour. Take up, wupe, score the cheeks slightly with 
a keen blade, and lay the head in a dripping-pan. Dash over it a 
cupful of the scalding liquor in which it was boiled, and bake, bast¬ 
ing it three times wdth butter, afterwards with its own gravy. When 
it is a fine’ brown, remove to a hot dish, strain the gravy into a 
saucepan, add the brains beaten to a paste, thicken with browned 
flour, season to taste, boil up and send to table in a boat. Send 
around Chili sauce, or tomato catsup, with the head. 


Canned Corn Stew. 

Empty a can of com some hours before you want to use it, to 
get rid of the “ close ” taste of the air-tight vessel. Chop a bit of 
fat salt pork an inch square into tiny atoms, put it over the fire 
with a cup of cold water, and stew, covered, for an hour. Pepper, 
and add the corn. Cook twenty minutes, pour in half a cup of hot 
milk in which a teaspoonful of butter rolled in one of flour has 
been dissolved, also, half a teaspoonful of white sugar. Simmer 
five minutes, and serve in a deep dish. 




477 


WINTER BILES OF FARE. 

Mold of Potato. 

To two cupfuls of mashed potato, allow two tablespoonfuls of 
butter, half a cupful of hot milk, two beaten eggs, a teaspoonful 
of salt, and a quarter as much pepper, hlix up well; butter a mold 
or bowl with plain sides, strew these thickly with fine crumbs, put 
in the potato, and set in a dripping-pan of hot water in a good oven. 
Bake half an hour and turn out carefully on a heated platter. 


Indian Meal Pudding. 

Three cups of Indian meal; one quart of milk ; three eggs; four 
tablespoonfuls of molasses; one teaspoonful of salt; three table¬ 
spoonfuls of suet; one teaspoonful of cinnamon ; a qnarter-teaspoon- 
ful of soda, stirred into the milk. 

Scald the meal with the milk heated to boiling, stir in suet and 
salt, and let it get cold; then add the eggs, molasses and spice and 
beat faithfully; pour into a tvell-buttered mold, and steam, or boil, 
four or five hours, keeping the water in the pot or steamer at a 
eteady boil all the ti2ne. Turn out, and eat at once with hard sauce. 

No.-4:1. 

BREAKFAST. 

B-iked Sweet Apples. Brain Fritters. 

Oatmeal Griddle Cakes with Maple Syrup. 

Fruit. Coffee. Tea. 


Baked Sweet Apples. 

Wash, wipe and cut out the blossom-end of pound sweets, or 
other large sweet apples; and bake them until soft, turning them 
several times as they brorni. Sift sugar over them while hot. Let 
' them get perfectly cold, and eat with sugar and cream. 





478 


WINTER BILES OF FARE. 


Brain Fritters. 

After washing, and ridding the brains of fibres and skin, drop 
them into boiling water, and cook gently for fifteen minutes, then 
throw into ice-cold water. When they are stiff and white, wipe and 
mash them to a batter with a wooden spoon, seasoning with salt 
and pepper. Beat into this an egg, half a cup of milk, and two or 
three tablespoonfuls of prepared fiour. Fry a little in the boiling 
fat before venturing more, drop in by the tablespoonful, fry quickly, 
shake in a heated colander to free them of fat, and serve very hot. 
They are nice. 

Oatmeal Griddle Cakes. 

One cupful of cold oatmeal porridge; two eggs; two cupfuls of 
buttermilk, or spur cream, or loppered milk ; one tablespoonful of 
molasses, or brown sugar ; one teaspoonful of soda, sifted with half 
a cupful of Graham flour; one teaspoonful of salt; one teaspoon¬ 
ful of butter, melted. 

If you use cream, you do not need this last ingredient. Whip 
the eggs, and beat them into the porridge, then salt, sugar, butter, 
milk, lastly, the Graham flour. Beat and stir for two minutes and 
bake on the griddle. 

LUNCHEON. 

» 

Chicken or Veal Fondu. 

Baked Beans. Brown Bread. 

Walnut Cake. Chocolate. 

Chicken or Veal Fondu. 

Two cupfuls of finely minced meat; one cupful of milk, and 
the same of dry crumbs ; one heaping tablespoonful of butter; three 
; bit of soda the size of a pea, in the milk; pepper and salt; 





WINTER BILLS OF FARE. 


479 


stir the crumbs into the hot milk, and cook in a farina-kettle to a 
lumpless, smoking batter. Add the butter, turn into a bowl, and 
beat with a w'ooden spoon for two minutes. Set where it will cool 
fast. When nearly cold, add the seasoning, whipped eggs and minced 
meat. Mix thoroughly, beating high and fast, and pour into a but¬ 
tered pudding-dish. Bake in a good oven, keeping it covered for 
half an hour. Brown on the upper grating, and serve before it falls. 

If you have gravy left from the roast, heat, and send it around 
with the fondu. 

Baked Beans. 

Soak a quart of beans all night. In tne morning, cover them 
with boiling water, and set at the side of the range until swollen 
and soft, but not broken. If you have no bean-pot, put them into 
a deep bake-dish; thrust a half pound “chunk” of salt pork, par¬ 
boiled, and scored on top, down into the beans ; add a teaspoonful 
of salt, half as much made-mustard and a tablespoonful of molasses, 
to them, with enough hot water to cover them nearly—fit a top on 
dish, or pot, and set in a slow oven. Bake six hours, peeping at 
them three or four times to see if they need more boiling water. 
If so, supply it. For the last half-hour, cook them faster and 
uncovered. This is the genuine New England dish, and cannot be 
improved upon. 


Brown Bread. 

One-half cup of Graham flour; one cup, each, of rye flour and 
Indian meal; one cup of milk ; one-half cup of molasses ; one even 
teaspoonful of salt; one even teaspoonful of soda, sifted three times 

with meal and flour; one tablespoonful of lard. 

Put the flour and meal, sifted with salt and soda, into a bowl. 
Mix milk, lard and molasses together, warm slightly, and add to 




480 


WINTER BILES OF FARE. 


the contents of the howl gradually, stirring it well. Work for three 
minutes, put into a greased mold, and steam for three hours. Eat 
while hot. 


Walnut Cake. 

Three cups of prepared flour; one cup of butter, and two of 
sugar; four eggs; one eup of cold water; two even cupfuls of 
English w'alnut kernels, cut into small bits. 

Cream the butter and sugar, add the beaten yolks, the water, 
then the flour, and whipped whites alternately, last of all, the nuts. 
Mix thoroughly and bake in small tins, or, if in a large mold, in one 
that has a funnel in the center. 


DINNER, 

Potato Soup. 

Steamed Chieken, Stuffed. Oyster-Plant Fritters. 

Scalloped Squash. 

Sponge Cake. Custard. 

Fruit. ■ Coffee. 

Potato Soup. 

Boil enough Irish potatoes to make two cupfuls when mashed. 
Whip them light, and keep hot. Into two quarts of boiling water 
shred a small onion, two stalks of refuse celery and three sprigs of 
parsley. Cook until the vegetables are soft. Put them through a 
colander with the water in whieh they were boiled, then pass the 
potato through the holes into the same pot. Return to the fire, 
season with pepper and salt, and bring to a gentle boil. Take care 
it does not bum. Now stir in four generous tablespoonfuls of 





WINTER BILLS OF FARE. 


481 

butter, cut up, and rubbed into two tablespoonfuls of prepared 
flour. Boil two minutes more, and pour out. It will be found 
delightful, although “ a soup maigre.” The excellence of such 
depends much upon seasoning and smoothness. They are too often 
watery, insipid and lumpy. 


Steamed Chicken, Stuffed. 

Clean and dress as for roasting. Alake a stuffing of crumbs 
seasoned with pepper, salt and butter, then, mix with a dozen 
oysters, each cut into thrcQ pieces. Bind legs and wings to the 
body with tape, and put into a steamer with a closely-fitting lid. If 
you have no steamer (which is a pity) put the fowl into a tin pail 
with a good top, and set in a pot of cold water. Heat gradually to 
a boil, and if the fowl be full-grown, cook steadily for two hours 
after the boil begins. Open the steamer at the end of the second 
hour for the first time, and try the breast with a fork. If tender, 
remove the chicken to a hot-water dish, and keep covered while you 
make the gravy. Strain the gravy from the steamer or pail into a 
saucepan; stir in two tablespoonfuls of butter, four of oyster-liquor 
(also strained), a tablespoonful of flour wet up in three tablespoon¬ 
fuls of cream, and a tablespoonful of chopped parsley. Bring to a 
boil, stir in quickly a beaten egg, season to taste, and pour some of 
it over the fowl, the rest into a boat. This is so savory a dish that 
it should be better known. 


Oyster Plant Fritters. 

Scrape the skin carefully from the roots, and grate them into a 
batter made of one cup of milk, half a cup of prepared flour, and 
one beaten egg. Unless the roots are grated directly into the mix¬ 
ture, they darken immediately. Season with salt and pepper; try 




482 


WINTER BILLS OF FARE. 


a little of tlie batter in the bissing-bot dripping before risking more. 
If too tbin, add flour cautiously. If too solid, put in more milk. 
Drain off tbe fat by shaking eacb fritter vigorously in tbe split 
spoon as you take it out of tbe frying-pan. Eat while very hot. 


Scalloped Squash. 

Tbe Hubbard, or green winter squashes, are best for this disb^ 
Scrape out tbe seeds, pare off the shell, and leave in cold salt and 
water for one hour; cook in hot water, a little salt, until tender. 
Mash well, and let it cool. When quite cold, whip into it a table 
spoonful of butter, one of com-starcb wet up in half a cup of milk 
(for a large cupful of squash), three whipped eggs, pepper and salt. 
Turn the mixture into a buttered pudding dish ; strew thickly with 
fine crumbs, and bake in a quick oven. 


Sponge Cake Custard. 

I know of no other use to which baker’s sponge cake can be put that 
brings such satisfaction to the consumer as to make it into this pud¬ 
ding. Buy a stale card of sponge cake; lay on a stone china platter; 
pour around—not over—it a hot custard made of a pint of milk, the 
yolks of three eggs and three tablespoonfuls of sugar boiled together 
until the mixture begins to thicken. Season with vanilla, coat the 
top of the cake thickly with jelly or jam, and on this spread a 
meringue of the whites, beaten stiff with a tablespoonful of powdered 
sugar. Set in the oven over a dripping-pan of hot water until the 
meringue is slightly colored. Eat cold. 




WINTER BILLS OF FARE. 


483 



No. 4:2. 


Rice Porridge. 

BREAKFAST. 

, Stewed Eels. 

Gems. 

Potato Balls. 

Fruit. 

Tea. 


Coffee. 


Rice Porridge. 

One cup of raw rice; one quart of boiling water, salted; one cup 
of milk; beaten whites of two eggs. 

Soak the rice in cold water one Hour, drain, and put over the fire 
in the boiling water, cook soft, shake up from the bottom now and 
then, pour in the milk heated to scalding, simmer ten minutes, add 
the beaten whites, cook just one minute, and serve in a deep dish. 
Eat with sugar and cream. It is delicate and nourishing. 


Stewed Eees. 

Two pounds of eels; three tablespoonfuls of butter; one tea- 
spoonful of chopped onion, and a tablespoonful of chopped parsley; 
pepper and salt; one tablespoonful of flour. 

Skin and clean the eels, carefully removing all the fat, cut 
neatly through the backbone into pieces two inches long. Melt the 
butter in a saucepan, but do not color it before laying the pieces of 
eel in it. Sprinkle with onions and parsley, cover closely and set in 
a vessel of cold water. Cook gently over a steady fire for an hour 
and a half after the boil begins. The eels should be tender, but not 
boiled to rags. Remove them with a split spoon to a hot-water dish, 
stir into the liquor left in the saucepan, pepper, salt and flour, the 
latter wet up with cold water. Bring to a quick boil, and pour over 
the eels. 




484 


WINTER BILLS OF FARE. 
Gems. 


Two eggs; two cups of milk; half-teaspoonful of baking-pow¬ 
der ; two cups of sifted flour; Half a teaspoonful of salt. 

Beat the eggs light, add the milk and the flour with which have 
been sifted salt and baking-powder. Whip hard, and pour into but¬ 
tered gem-pans already warm. Bake in a quick oven. 


Potato Bales. 

Work into a cupful of cold mashed potato a teaspoonful of 
melted butter. When the mixture is white and light, add the 
beaten yolk of one egg, and season to taste. Make into balls 
between your floured palms, roll thickly in flour, and fry in plenty 
of nice hot dripping. Take up with a split spoon, shake off the fat 
and pile on a hot dish. 


LUNCHEON. 

Anchovied Toast with Egg Sauce. 

Potato Salad. 

Bread and Butter. Crackers. 

Crullers. Cafe au laiU 

Anchovied Toast mTH Egg Sauce. 

Spread rounds of buttered (crustless) toast with anchovy paste, 
and lay in a heated platter. Have ready a cupful of drawn butter, 
boiling hot, in a farina kettle; beat four eggs light and stir them 
into the drawn butter. Season with pepper (the anchovy should 
supply most of the salt) aud cook and stir until you have a smooth 
thick sauce. It should not clot or harden. Four minutes should 
cook it sufficiently. Pour upon the toast. 





WINTEK. BILLS OF FARE. 


485 


Potato Satad. 

Rub a cupful of masbed potato through a colander; mix with it 
half a cupful of shred white cabbage, prepared as for cold slaw; 
two tablespoonfuls of chopped cucumber, or gherkin pickle (or one 
tablespoonful of minced pickled onion) and the pounded yolks of 
two hard-boiled eggs. Stir and incorporate the ingredients faith¬ 
fully. Make a dressing as follows : Into half a cupful of boiling 
vinegar stir one tablespoonful of melted butter, one teaspoonful of 
sugar, one beaten raw egg, one teaspoonful of flour wet with cold 
vinegar, one teaspoonful of celery essence; salt and pepper to taste; 
one half-teaspoonful of mustard. Cook and stir until you have a 
smooth cream, and mix hot with the salad. Toss and mix 
thoroughly. Set in a cold place, or on the ice until wanted. It will 
be liked by all who eat it. Pass crackers—slightly warmed—with it. 


Crullers. 

Six eggs; one half pound of butter; three quarters of a pound 
of sugar; flour to roll out in a good dough that will not adhere to 
board and fingers ; mace and cinnamon, half teaspoonful of each; 
brown sugar and butter. 

Mix, and work in flour, roll thin, cut into shapes and drop one 
into a deep frying-pan of boiling lard. If it rises quickly and does 
not brown too fast, put in as many as can be cooked without crowd¬ 
ing, taking them out with a split spoon when they are plump and 
of a golden-brown color. Sift powdered sugar over them- while 
warm. They are delicious. 

Cafe an lait . 

Strain strong hot coffee into a hot urn or coffee-pot, add an 
equal quantity of scalding milk, throw a thick cloth or a “ cozy ” 
over the urn and let it stand five minutes before filling the cups. 




4 S6 


WINTER BILLS OF FARE. 

DINNER. 


Farina Soup. Baked Halibut. 

Ragout of Mutton. Cauliflower au gratin. 

Hominy Croquettes. Cocoanut Custard. Light Cakes. 

Fruit. Coffee. 


Farina Soup. 

Heat and strain four cups of soup-stock of any kind, and bring 
it to a boil. Scald two cups of milk, beat three eggs light, and add 
to them gradually the hot milk. Heat and stir until the sugarless 
custard begins to thicken, when turn into a tureen. Add the scalding 
stock, and stir in, finally, four tablespoonfuls of Parmesan cheese, 
grated. Pass grated cheese with it for those who would like to have 
more. You can buy real Parmesan cheese ready grated in bottles 
from the best grocers. 


Baked Halibut. 

Buy the fish in a thick, solid cut, and lay in strong salt-and- 
water for an hour at least. Wipe all over, cut the skin on top criss¬ 
cross, just reaching the flesh below, and lay in a dripping-pan. 
Dash a cupful of boiling water over it, and cook twelve minutes for 
each pound. Have ready two tablespoonfuls of butter dissolved in 
hot water, mingled with the juice of a lemon, and baste often. 
When a fork penetrates easily the thickest part of the fish, take it 
up and keep hot while you add to the gravy a teaspoonful of Har¬ 
vey’s or Worcestershire sauce, and a tablespoonful of butter rubbed 
in two great spoonfuls of browned flour. Should this make the 
gravy too thick, add a little boiling water. Boil, and strain into 
sauce-boat. 




WINTER BILLS OF FARE. 487 

Ragout of Mutton. 

Coarser chops than those sold as “ French,” will do for this dish. 
Heat half a cupful of clarified dripping, or as much butter, in a frying- 
pan ; put in half of an onion sliced, cook three minutes, and lay in 
the chops dredged with flour. Fry quickly until they begin to 
brown nicely; take up with a split spoon, and put into a saucepan, 
add a tablespoonful of chopped parsley, aud a pinch of powdered 
thyme ; cover with cold water ; put a close lid on the saucepan, and 
cook very slowly for two hours, or until the meat is ready to fall 
from the bones. Lift it, piece by piece, to a hot-water dish ; skim 
the gravy, pepper and salt it, and add half a can of green peas which 
have been drained and laid in cold water for an hour. Stew until 
soft, rub through a colander; stir in a tablespoonful of butter rolled in 
browned flour ; boil up once, and pour over the meat. 

Cauliflower an gratin . 

Wash carefully ; tie up in mosquito-netting, and boil thirty min¬ 
utes in hot salted water. Undo the netting, and lay the cauliflower, 
blossom upward, in a pudding-dish. Pour a cupful of drawn butter 
over it, strew with dry crumbs, and brown lightly on the upper 
grating of the oven. Send round with it drawn butter in which has 
been squeezed the juice of a lemon. 

Hominy Croquettes. 

Rub a cup of cold boiled “ small ” hominy smooth with a table¬ 
spoonful of soft butter. When you have worked them well together, 
add a beaten egg, a tablespoonful of sugar and a little salt. Beat 
up well, flour your hands and make into croquettes, rolling each 
over and over on a thickly floured dish. Set aside for some hours in 
a cold place, and fry in hot lard. Drain off every drop of grease in 
a colander, and serve the ci::;^uettes on a hot flat dish. 




488 


WINTER BILES OF FARE. 
CocoANUT Custard. 


Grate a cocoanut, and set aside, while you heat a quart of milk 
in a farina-kettle (dropping in a tiny bit of soda). Add a cupful of 

sugar, pour the sweetened milk upon six beaten eggs, and leave over 

« 

the fire until just lukewarm. Then season with vanilla, or bitter 
almond, stir in the cocoanut, turn into a buttered pudding-dish, 
and set at once in the oven to bake to a yellow-brown. Eat cold 
with light cakes. 

No. 43. 

BREAKFAST. 

Golden Mush. 

A Winter Hen’s Nest. Graham Biscuit. 

Potatoes ati Maitre Hotel. 

Fruit. Tea. Coffee. 


Golden Mush. 

Scald a Clip of granulated yellow meal with a pint of boiling 
water over night. In the morning put a pint of milk and a cup of 
boiling water, salted, into a farina-kettle, and when it boils, stir in 
the soaked meal. Cook, stirring often, for one hour. Eat with 
sugar and cream. 

A Winter Hen’s Nest. 

Boil eight eggs hard, and throw them into cold water. When 
cool, take off the shells carefully, divide the whites, and extract the 
yolks. Mash them to powder, and mix with twice as much minced 
chicken, turkey, duck, veal, lamb, or ham. Make into egg-shaped 
balls when you have worked a spoonful of butter into the paste, 





WINTER BILLS OE FARE. 


489 

season it, and heap on a hot-water dish. Cut the whites into fine 
shreds, arrange them about the balls to simulate straw, and pour a 
cupful of good gravy, scalding hot, over all. The dish needs no 
other cooking, if there is boiling water under the platter. If not, set 
in the oven for ten minutes. 

Graham Biscuit. 

One pint of Graham flour, and half as much rye ; one heaping 
eablespoonful of butter, and an even one of lard ; two-and-a-half 
cups of lukewarm milk, as fresh as possible; one tablespoonful of 
suga:-. 

One teaspoonful of salt, and two teaspoonfuls of Royal baking- 
powder, sifted twice through the flour. - Rub butter and lard into the 
salted and sifted flour, stir the sugar into the milk, and wet the flour 
into a soft dough. Handle lightly, roll out with a few strokes into a 
sheet half an inch thick, cut into cakes, prick them, and bake in a 
steady oven. They are good, warm or cold. 


Potatoes au Maitre (THotel, 

Cut cold boiled potatoes into small dice, pepper and salt them, 
heat a cup of milk to a boil, add a great spoonful of butter rolled 
in flour, and a tablespoonful of chopped parsley. When it thickens, 
pht in the potatoes, and simmer until they are hot all through ; 
remove from the range, stir in quickly the juice of half a lemon, 
and as much grated lemon-peel as will lie on a silver half-dime. 
Serve hot. 

LUNCHEON. 

How to use the last of “Th: Mutton.” 

Cheese Bars. Bread and Butte. Pickles. 

Scalloped Tomatoes. , _ Soft _ aisin Gingerbread. 





490 


WINTER BILLS OE FARE. 

How TO Use the Last of “ That Mutton.” 

Cut every bit from the bone, and mince it rather finely. 
Have ready a cupful of good gravy. You can cut the meat 
from the bones early in the day, crack, and make the broth 
from them if you have no other. If you have half a can of mush¬ 
rooms in the pantry, mince, and add them to the mutton ; also a 
very little onion pickle chopped. Season the gravy highly, and wet 
the mince with it. Put a layer of fine crumbs in a greased pudding- 
dish, pour in the chopped meat^ sift more crumbs over it, cover 
closely, and set in the oven until the gravy bubbles up through it. 
Draw to the oven-door, and pour on the surface four or five eggs, 
beaten light, then mixed with three tablespoonfuls of cream. Drop 
minute bits of butter on the egg, with pepper and salt, and shut up 
until the omelette crust is set. Serve at once in the pudding dish. 


Cheese Bars. 

Make these on “ pastry day ” from the pieces leftover from pies. 
Cut strips, three inches long, and two inches wide. Cover the upper 
side thickly with grated cheese, and the merest dust of cayenne, 
fold the pastry lengthwise over this, sift cheese on the top, and bake 
quickly. Eat hot. 


Scalloped Tomatoes. 

Cover the bottom of a buttered pie-plate with fine crumbs, salted 
and peppered; drain the juice from a can of tomatoes, season them 
with butter, salt, pepper, little sugar, and half a teaspoonful of 
onion, minced very finely Pour this into the pie-dish, and cover 
with a thick coat of -rumbs. Stick dots of butter on this, 
sprinkle with salt and lepper, cover, and bake for half an hour, then 
brown. 




WINTER BILLS OF FARE. 
Soft Raisin Gingerbread. 


491 


One cup, each, of sugar, butter, molasses, and sour cream, or 
milk—cream is best; one scant cup of seeded raisins ; one teaspoon¬ 
ful of mixed mace and cinnamon ; one teaspoonful of ginger; one 
rounded teaspoonful of soda, sifted twice with four full cups of flour; 
two eggs. 

Rub butter and sugar to a cream, then beat in the molasses and 
spice, working it until it is several shades lighter than when you 
began. Add the eggs whipped light, the milk, at last the flour. 
Stir well, put in the raisins dredged thickly, and beat two minutes 
upward. Bake in shallow “ cards ” or in patty-pans. Eat warm 
with cheese. 


DINNER. 

Vegetable Family Soup. 


Scalloped Oysters. 

Stewed Duck. 

Glazed Potatoes. 

Suet Pudding. 

Canned Peas. 

Jelly Sauce. 

Fruit. 


Coffee. 


Vegetable Family Soup. 

Two pounds of lean beef cut into dice; one onion; one large 
carrot; one turnip; quarter of a cabbage heart; two fair-sized 
potatoes ; one tablespoonful of minced parsley ; two stalks of celery; 
pepper and salt; three quarts of cold water; browned flour. 

Put the beef over the fire in the cold water, and cook slowly 
three hours. An hour before taking it from the fire, prepare the 
vegetables. Shred the cabbage, cut turnips, celery, carrots and 
potatoes into dice; slice the onion, and fry it brown. Cook half 
an hour in boiling salted water, all except the onion. Drain the 




492 


WINTER BILES OE FARE. 


water off, and tLrow away. By this time the meat should be 
tender, but not in shreds. Add the parboiled vegetables and onion 
to it and the broth, put in the parsley ; pepper and salt to taste. 
Cook all for twenty minutes, slowly stir in a great spoonful of 
browned flour wet with cold water, boil up, and pour out. 


Scalloped Oysters. 

Put a layer of cracker-crumbs in the bottom of a buttered pud¬ 
ding-dish, pepper and salt, and cover with raw oysters, season these 
with bits of butter, and a little pepper, and pour on a few spoonfuls 
of milk and oyster liquor; more crumbs, and more oysters, until 
your dish is full, the top-layer being crumbs, dotted with butter, 
and wet with milk. Do not make the cracker strata too thick; give 
the oyster honor above the “ scallop; ” bake, covered, until the 
moisture bubbles to the surface, then brown lightly. Serve with 
sliced lemon, bread and butter. 

Stewed Duck. 

Joint neatly, cover the bottom of a saucepan with thin slices of 
salt pork; pepper, and lay in pieces of duck, another layer of salt 
pork on the top, and cover with sliced onion; fit on a close lid, set 
at the back of the range, and cook slowly until tender. An old 
duck will require four hours, but will be good when conquered. Take 
up the meat, and keep hot. Strain the gravy ; add a little powdered 
sage, parsley, a teaspoonful of currant-jelly and a tablespoonful of 
browned flour. Boil up sharply, and pour over the duck. 


Glazed Potatoes. 

Peel, then boil whole; dry off at the back of the range, lay in 
a dripping-pan, salt, butter liberally, and brown in a quick oven, 
basting with butter, from time to time. 





493 


m W INTER BILLS OF FARE. 

Canned Peas. 

Get tlie best French peas. Empty the can two Hours before cook¬ 
ing them, drain off, and throw away the liquid, and lay the peas in 
ice-cold water, slightly salted. When you are ready to cook them, 
put them over the fire in boiling salted water, and boil for fifteen 
minutes. Drain well, butter and season. 


Suet Pudding. 

Three cups of flour; half a cup of powdered suet; two cups of 
sour milk; one rounded teaspoonful of soda, sifted twice with the 
flour; one teaspoonful of salt; half a cup of raisins, seeded and 
chopped. 

Put the flour, sifted with salt and soda, into a bowl; make a 
hole in the middle, and pour in the milk gradually. Lastly, add 
suet and raisins, mixed together and dredged with flour. Boil or 
steam in a buttered mold for three hours. Bat with jelly sauce. 

Jelly Sauce. 

Dilute half a cup of currant jelly with a cup of boiling water; 
stir in two tablespoonfuls of butter, and double the quantity of pow¬ 
dered sugar. Set over the fire, and when it boils, add the juice of 
a lemon, a little nutmeg, and an even teaspoonful of corn-starch 
wet with cold water. Boil up again, and set in hot water until 
needed. 



No. 44. 

BREAKFAST. 

Farina. Salt Mackerel with White Sauce. Stewed Potatoes. 
Quick Biscuit. 

Coffee. 


Butter. 


Cold Bread. 
Tea. Fruit. 






494 


WINTER BILLS OF FARE. 

Farina. 


Two cups of milk, and the same of boiling water; four heaping 
tablespoonfuls of farina; half a teaspoonful of salt; a tiny bit of 
soda in the milk. 

Heat the water in a farina kettle, and when it boils, stir in the 
farina wet up with the milk. Cook for twenty minutes, stirring 
and beating faithfully. At the last, put' into a clean -Dover egg- 
beater and give a dozen whirls before pouring into a deep dish. 
Bat with milk and sugar. 


Salt Mackerel with White Sauce. 

Soak the fish all night in cold water ; wash it well with a whisk 
broom to get off salt and loose scales, and lay in boiling water; cook 
gently for tw^enty-five minutes ; drain, and lift carefully to a hot 
dish. Have ready a cup of boiling milk in which has been stirred 
a tablespoonful of butter rolled in one of flour. Beat into this the 
white of an egg, whipped stiff, boil and stir for one minute, season 
with salt and pepper, and pour over the fish. 


Quick Biscuit. 

Sift a quart of Steven’s Imperoyal Flour into a bowl, rub in a 
heaping tablespoonful of butter—mix up quickly with milk—or 
water, if more convenient—into a soft dough. Roll out, with few 
and rapid strokes, into a sheet nearly half an inch thick, cut with 
a biscuit cutter into round cakes, and bake in a brisk oven. They 
are exceedingly nice. 




495 


WINTER BILES OF FARE. 

Stewed Potatoes. 

Heat a cup of milk to scalding ; stir in a tablespoonful of but¬ 
ter cut up in a rounded teaspoonful of com-starcb ; season with salt 
and pepper, and a teaspoonful of minced parsley; boil one minute, 
and drop in cold boiled potatoes, cut into dice. Simmer gently 
until the potatoes are hot all tbrougb and serve. A good way of 
using “ left over ” boiled or baked potatoes. 


LUNCHEON. i 

I 

Veal and Macaroni Scallop. 

Cheese Fondu. Bread and Butter, 

Baked Sweet Apples and Cake. 


Veal and Macaroni Scallop. 

If you have no cold boiled or baked macaroni left from yesterday’s 
dinner, boil a quarter-pound until tender; drain, and cool it quickly to 
make it the more crisp ; cut with a sharp knife into half-inch 
•lengths. In another vessel chop about a pound of cold boiled, 
or roast veal; season with pepper, salt, a scant teaspoonful of curry, 
a pinch of lemon peel. Into a buttered bake-dish put a layer of mac¬ 
aroni, sprinkle with pepper and salt, and wet with the milk ; cover 
this with a stratum of the chopped meat, dot with bits of butter, 
and proceed thus until your materials are all used up. When all 
are in, smooth the top layer, which should be of meat; butter well, 
cover with two beaten eggs in which has been mixed a teaspoonful 
of curry wet with cream ; strew profusely with fine crumbs, cover, 
and set in a good oven for fifteen minutes, or until heated through, 
when brown quickly on the upper grating. 




496 


WINTER BIEES OF FARE. 


Cheese Fondu. 

Two cups of sweet milk; three beaten eggs; a cupful of dry, grated 
cheese; one rounded cup of bread crumbs, very fine and dry; one 
tablespoonful of melted butter ; half a teaspoonful of salt, and half 
as much pepper; bit of soda, the size of a pea, stirred into the milk. 

Set the crumbs to soak in the milk; mix with this, when it is a soft 
paste, the eggs, butter, seasoning, finally, the cheese ; beat hard and 
fast, pour into a buttered pudding-dish, sift fine crumbs on top, and 
bake in a quick oven until high and delicately browned. Send at 
once to table, as it soon falls and becomes heavy. You may use 
cayenne, instead of black pepper if you like, putting but a third as 
much as you would of black. 

Baked Sweet Apples. 

Peel carefully, and dig out blossom and stem-ends with a sharp 
knife until the core is reached, but do not extract the seeds. Put 
into a pan, add a cupful of cold water, and bake, closely covered,, 
-until tender. Drain the liquor through a strainer, and set aside for 
syrup. Pack the apples in a wide-mouthed bowl, or jar with a close 
cover, and keep w^arm while you add a cupful of sugar to each one of 
apple-liquor and boil fast, without stirring, until it is a good thick 
syrup. Drop in as many whole cloves as you have apples, and pour 
hot over the fruit in the j ar. Set away, still covered, for twenty-four 
hours; turn into a glass dish, and eat with plain cup-cake. If the 
apples are Carefully handled in cooking, this will be a handsome, as 
well as palatable sweetmeat. 

DINNER. 

Russian Soup. Salmon Pudding, with Lemon Sauce. 

Roast Rabbits. Potatoes au Milan. Cold Slaw. 

Graham Fruit Pudding. Hard Sauce. Fruit. 


Coffee. 




WINTER BILLS OF FARE. 


497 


Russian Soup. 

Make a good clear soup by covering two pounds of lean beef and 
one of veal (all chopped) with three quarts of cold water, and 
slowly boiling it down to half the quantity of liquor. Salt and pep¬ 
per and leave the meat in until cold. Skim off all the fat, strain 
out the meat without pressing it; color with a tablespoonful of 
caramel made by burning two spoonfuls of sugar in a cup, then 
adding as much boiling water. Heat slowly to the boil, and pour 
into the tureen. Lay on the surface six or eight nicely-poached 
eggs, and serve one with each plateful of soup. A glass of wine 
improves the flavor. 

Salmon Pudding with Lemon Sauce. 

One can of salmon ; three eggs ; a scant cup of fine crumbs ; 
three tablespoonfuls of melted butter; salt, and a pinch of cayenne 
pepper; juice of half a lemon and a pinch of grated lemon peel. 

Drain the fish dry (setting aside the liquor) and mince it finely. 
Mix with butter, crumbs, seasoning, and beat in the eggs. Turn 
into a buttered mold with a tight top, and "Set in a pot of hot water, 
which keep at a fast boil for one hour. The water should not rise 
over the top of the mold. Dip the latter into cold water to loosen 
the contents from the sides apd turn out the pudding upon a hot 
platter. The sauce must be ready to pour over it when this is done. 
Mix in a saucepan three tablespoonfuls of butter, the juice of a 
lemon, a pinch of grated peel and the same of powdered mace, with 
pepper and salt. Heat to scalding by setting it in hot water over 
the fire, then pour on two whipped eggs, beating in hard. Pour 
upon the pudding. 

Roasted Rabbits. 

Skin, clean carefully, and fill with a forcemeat of crumbs and fat 
pork chopped very fine, with seasoning to taste. Some insist upon 




49S 


WINTER BILES OF FARE. 


adding minced onion. Sew up the rabbits and cover with thin 
slices of fat pork bound on with pack thread. Roast longer than 
you would fowls of the same weight—say two minutes more for 
each pound. Baste freely, at the last, mingling a little vinegar 
with the dripping. Unbind the strings, remove the crisp pork and 
draw out the thread from the rabbits. Lay the pork around them 
in a hot dish. Thicken the strained gravy with browned flour, boil 
up, and send to table in a boat. 


Potatoes au Milan . 

Whip mealy boiled potatoes to powder with a fork; add enough 
butter and milk to make a creamy paste, the beaten yolks of two 
eggs, pepper and salt. At the last whip in the stiffly-frothed whites. 
Heap on a well-buttered pie-plate, wash over with melted butter, and 
browm lightly on the top grating of a quick oven. Slip a spatula 
under the mound, and lift carefully to a heated platter. 


Cold Slaw. 

Shred a hard white cabbage with a sharp knife (never chop it). 
Put into an ice-bowl just before dinner, and cover with this dress¬ 
ing, stirring and tossing with a silver fork:—Beat the yolks of three 
raw eggs stiff, adding gradually three tablespoonfuls of*, oil, and 
when the mixture is thick, a teaspoonful of white sugar, one of salt, 
half as much made mustard, a pinch of cayenne, ^nd four table- 
spoonfuls of vinegar. Mix the dressing in a bowl set in ice or 
snow. 


Graham Fruit Pudding. 

One and a half cups of Graham flour ; two eggs ; half a cup 
of milk; half a cup of finely chopped suet; a cup of currants (well 





WINTER BILES OF FARE. 


499 

wasted) and seeded raisins, mixed ; half a cup of best molasses ; 
a teaspoonful of cinnamon and mace mixed; a teaspoonful of salt, 
and a half teaspoonful of soda stirred into the milk. 

Warm molasses, suet and spices slightly together, and stir hard 
until cool; add the beaten eggs, milk, salt, flour, and lastly the 
fruit well dredged with flour; beat up well, pour into a buttered 
mold and boil or steam for nearly three hours. Turn out and eat 
hot. 


Hard Sauce. 

Four tablespoonfuls of butter; eight of powdered sugar ; 
frothed white of an egg; nutmeg ; half a glass of wine. 

Cream butter and sugar to feathery lightness ; add wine, spice, 
then the white of the egg, and set in a cold place to harden. 

(End of Menus.) 





The Christmas Dinner. 

I N ornamenting tlie table, tbe march of aesthetic taste (or fashion) 
has, without so much as “ by-your-leave,” swept from our fes¬ 
tive boards, and banished to attic and the rubbish-shelves of 
closets, the china and majolica “ flower-pieces ” which were 
lately our innocent pride. Most practical housewives, especially 
those of moderate incomes, deprecate the innovation of center-cloths 
of linen embroidered with bright silks, or squares and ovals of vel¬ 
vet and plush on which the flower-stand is set. 

Better than this is the simple mode of arranging ferns and blos¬ 
soms in an old-fashioned china bowl, or one that looks as if it had 
come from a great-grandmother’s cupboard, or in a glass dish with¬ 
out feet or stem. 

The flowers should have long and real stalks, and be set in the 
water loosely with due regard to gracefully careless group¬ 
ings. The day of rose-buds, orange-blossoms and japonicas, tied 
with wire and bound into the stumpy formality of brooms, has gone 
by together with the close rows of leafless blooms packed into banks 
and pillows, and crowding straight-sided glass shapes, like the forms 
one sees in an undertaker’s window. 

A low dish of ferns, scarl'et geraniums and white carnations, 
eupatoria, or other snowy flower, having for a base a round mirror 




THE CHRISTMAS DINNER. 


501 

upon which some stray leaves and blossoms have fallen, as by acci¬ 
dent, is an elegant ornament for a Christmas dinner. 

Evergreens, such as were wreathed about pictures, window and 
door frames, are not amenable to the requirements of the occasion, 
being hard and stiff in form and in color too uniform. 

For it should be remembered that Christmas is not like Thanks¬ 
giving, a national feast of the season. The emotions that recur 
with its coming belong to the whole world and to all time. To 
crown the day aright in view of the event it commemorates, we 
should bring richer gifts than those which symbolize our gratitude 
for the ingathering of the harvest. If there is but one flower in 
bloom among the house-plants on this glad morning, let it be culled 
to embellish our feast. 

Let raw oysters be an introductory course. Open these an hour 
before they are to be eaten, and set them on the ice. Wash the 
shells, and put them likewise in the ice-box. 

Unless you have oyster-plates with cavities prepared for the 
bivalves, serve them upon these cooled half-shells, and not on a flat 
surface, where they will slide about and leak all over the china. 
Arrange six shells, an oyster within each, on a dessert plate, the 
narrow part of the shells inward, and meeting in the center where a 
quarter of lemon is laid. 

Pass oyster or cream crackers in addition to the squares or strips 
of bread already on the napkins. 

No minor table-fashion is more sensible than the custom of 
keeping pepper in small silver vessels of fanciful shapes, such as 
owls, monkeys, etc., with pierced covers. One of these articles is 
within reach of every hand. 

The disappearance of the clumsy and always remote “ castor” 
is a joy to those who remember the insipidity of viands for which 


502 THP: CHRISTMAS DINNER. 

salt, vinegar and pepper did not reach him until the meal was nearly 
concluded. 

hlock-turtle soup comes with grateful piquancy and generous 
richness to the lovers of good living on a mid-winter gala-day when 
there is plenty of time for digestion, and light hearts to aid in the 
assimilation. 

Deviled lobster, made comparatively innocuous by the use of 
cayenne, instead of black pepper, and served attractively in silver 
scallop-shells if you have them—in clam-shells, if you have not— 
follows harmoniously in line. These are eaten with the fork alone, 
as were the oysters. 

Withhold vegetables until the next course—breaded chops 
trimmed a la francaise by your butcher. That is, the skin, gristly 
parts and most of the fat are cut away, leaving nearly two inches of 
clean bone at the small end. 

When the chops are done, let the cook wind about this bone a 
piece of white tissue paper four inches long and two wide, fringed 
on the outer edge for more than half the width. 

With the chops send around canned French peas. Open the 
cans two hours at least before cooking, drain off all the liquid, rinse 
the peas in clean water, shake them in a colander, and leave in a 
cold place until they are wanted for cooking. Then set them over 
the fire in boiling water, slightly salted. Drop in a very small lump 
of loaf-sugar and cook them gently twenty minutes. Drain thor- 
'oughly, stir in a large spoonful of butter, pepper and salt to taste, 
and turn into a hot, deep dish. 

Canned peas thus treated lose the close, smoky flavor that too 
often spoils them for most people, and taste surprisingly like fresh 
green ones. Baked, scalloped, or stewed tomatoes should attend 
this course. 


THE CHRISTMAS DINNER. 


503 


A miglity turkey, altlioiigli altogether aii fait at Christmas, is, 
to the minds of some especially punctilious Thanksgiving Day 
keepers, less a “ must-be ” than at the November anniversary. 

Should your culinary conscience or the family appetite demand 
the sacrifice of the Bird of Plenty, garnish him with fried 03''sters, 
carefully crumbed and cooked to a nicety. In helping, put an oys¬ 
ter with each apportionment of meat. Cranberry sauce is always 
passed with roast turkey. 

A haunch or saddle of venison is, however, a noble substitute 
for the provincial piece de resistance. Purchase it a week beforehand, 
hang it in the cold cellar, wash it off every day with vinegar, and on 
Christmas morning with warm, then with cold water. 

Wipe it perfectly dry ; encase in a stiff paste of flour and water, 
and this in two layers of thick white wrapping paper. Fill the 
dripping-pan one-third full of hot water, and baste often with this, 
adding to it from the teakettle should it evaporate too fast. 

Keep the paper from scorching by basting, and you need not fear 
for the meat. Three-quarters of an hour before dinner, take it from 
the pan, strip off the coverings, test with a fork to make sure that it 
is done; return to the even, rub well with butter, and as this is 
absorbed, dredge with flour. Repeat the butter-baste three or four 
times while the meat is browning. This will form a fine “ glaze.” 

For gravy, stir into that in the dripping-pan after the meat is 
dished, a little brown flour for thickening, a teaspoonful of walnut 
catsup, a great spoonful of currant jelly and the juice of half a 
lemon. Garnish the venison with alternate slices of lemon and 
pickled beet-root laid on the edge of the dish. 

For vegetables (which are always passed from the buffet or side 
table), have boiled cauliflower with drawn butter poured over it, and 
potatoes aiigratin. That is, mound the potatoes, smoothly mashed 
with butter and milk, upon a pie-plate, butter and strew thickly 


504 


THE CHRISTMAS DINNER. 


with dry bread-crumbs, then brown lightly in the oven. Slip care¬ 
fully to a heated platter. 

Currant jelly or grape belongs as naturally to venison as does 
cranberry to turkey. 

Chicken-salad, with a mayonnaise-dressing, may come next. 
Sprinkle the top with pickled capers, and garnish around the sides 
with hard-boiled eggs, cut into quarters, and white celery tops. 

Next, crackers, cheese and olives, and having lingered a reason¬ 
able time (a phrase of much meaning in this connection) over these, 
give the order for the entrance of the mincE-pieS. 

There is no cross-cut to excellence in the manufacture of this 
dainty. Advertisements of, and receipts for “ Mince-meat made 
easy,” are traps for the unwary, the hard-pressed, the lazy. 

Meat should be boiled and chopped, snet crumbed, raisins 
stoned, sultanas and currants washed, citron shred, apples pared and 
minced, sugar and spices weighed and measured, and liquor poured 
out with deliberate thought-taking, and the ingredients compounded 
at least a week before the crust is made, that the mixture may 
ripen and mellow. 

The paste mnst be the best of the year, the shells be liberally 
filled and the contents criss-crossed with serrated or twisted bands 
of crust. 

When the knife enters the generous bosom of the Christmas- 
pie, the whiff of fragrance escaping from the cut should set every 
pulse a-beating to the lively rhythm of old “ Greenland; ” the 
flower bedight table should become a “ Ceylon’s Isle ” in beauty and 
balminess. 

Everybody, except hopelessly confirmed dyspeptics, should taste 
mince-pie on Christmas day. If properly made, it is far less harm¬ 
ful than dietetic (and vegetarian) pessimists would persuade us 


THE CHRISTMAS DINNER. 


505 


into believing. Grated, or powdered old cheese is a pleasant 
adjunct to it, and to some extent, a corrective of possible evil con¬ 
sequences. 

Ices and jellies cool the system after the highly-seasoned 
pastries, and link the cooked sweets agreeably with fruits an 
naturel. 

A pretty fancy-dish is made by filling with amber orange-jelly 
the skins of oranges, emptied and scraped through a small hole cut 
in the blossom-end. 

Insert the finger cautiously to rid the inside of the skin of 
strings and pulp, wash with cold water, and pour in the jelly. 
Leave it to form over-night, and set on ice until the dessert is sent 
in. Cut lengthwise into halves with a knife, and pile on a glass 
dish with orange, or lemon leaves as a setting. 

Light cakes are passed with ices. 

Fruits—bananas, white grapes, oranges and late pears—^will 
probably be partaken of sparingly, but must not be omitted. Nor 
- should the tin}'- cup of black coffee, served at table, or sipped later 
in the library or parlor. 

It is very fashionable to take coffee “ clear,” without cream or 
sugar, but offer both for such as may like to qualify the strength 
of the beverage. It should be very strong and very clear. Well- 
bred people, and sensible ones, do not affect pale or watery decoc¬ 
tions after a hearty dinner. 

Those who do not like coffee, or who fear its effect upon their 
nerves, are at liberty to decline it now. 

All ought to indulge, on this day, in three hours of pleasurable 
inaction—quiet chat, a few pages of a sprightly novel, a dreamy, 
not sleepy loll in a favorite chair—while Nature brings forward the 
forces of a healthy body to make right use of the provisions 
committed to her care. 


5o6 


THE CHRISTMAS DINNER. 


It is not the hearty, post-prandial laugh that helpeth digestion, 
but the gentle, smiling content of a heart at peace with itself and 
full of good-will to men. 


Mince-Pie. 

A standard Christmas-joke is the story of the blunder of a 
French cook who took service on an outward-bound East Indiaman. 
The festival fell while the ship w^as hundreds of miles from land, 
and, meditating a surprise for homesick English passengers, he 
begged a recipe for plum-pudding from a lady on board. Three 
days of preparation and six hours of execution resulted in some 
gallons of brown porridge, streaked, speckled and spotted, compla¬ 
cently served up in big bowds. His confidante and ally had forgotten 
to mention the pudding-bag—taking it for granted, as do many 
other excellent houswives, that “ everybody knew some things.” 

As pudding, the Gallic chef's exploit was a failure. The product 
of his art, jeered at by those he strove to please, might have 
asserted near kinship wfith, and greater antiquity than the National 
Noel dish. Walter Scott is an acknowledged authority on gastro- 
uomical archaeology. 

“And well our Christian sires of old 
Loved, when the year its course had rolled, 

And brought blithe Christmas back again. 

With all his hospitable train. 

Then was brought in the lusty brawn, 

By old blue-coated serving man ; 

Then the grim boar’s head frowned on high. 

Crested with bays and rosemary. 

The wassail round in good brown bowls, 

Garnished with ribbons, blithely trowls. 

There the huge sirloin reeked ; hard by 
Plum porridge stood and Christmas pie; 

Nor failed old Scotland to produce 
At such high tide, her savory goose.” 



THE CHRISTMAS DINNER. 


507 


The amorplioiis “ plum porridge ” was, as time grew toward 
ripeness, crystallized into tlie ultimate texture of a solid by incase' 
ment within a stout integument (with “ felled ” seams). At a still- 
hater epoch, culinary genius as daring as our Frenchman’s and more 
successful, eliminated the flour from the original formation, knead¬ 
ed it into a concrete, built with it foundation walls and reticulated 
roof, and presented to admiring ages, then and to come— Mince- 
PlE. 

Genealogically considered, it is one remove from plum porridge, 
two removes from plum-pudding, and has no consanguineous con¬ 
nection with Scott’s Christmas Pie. The latter was undoubtedly a 
“ pastry ” of venison and other game. It still holds a place of honor 
in the British cook book. It contains pheasants, partridges and 
woodcock, sweet herbs, lemon-peel, mushrooms, fat bacon, egg- 
yolks, butter, gravy, spices and bay leaves, and is surrounded by a 
raised crust of surprising thickness and solidity. The Puritan 
good woman ventured a timid reminiscence of the ancient and con¬ 
secrate structure in her Thanksgiving chicken-pie. While wiry 
fibres all along the tap-root of memory hold hard to anniversary- 
dishes with love that has no affinity with fleshy appetite, we cannot 
divorce Cookery and Sentiment 

Those of us who can buy French rolls and good brown bread; 
who care for, or know so little of cake as to tolerate the square 
inches of frosted indigestion supplied at famine-prices by mercenary 
confectioners ; who are not fastidious as to rancid-butter-pastry and 
ambiguous filling—may shirk baking for fifty-one weeks in the 
year. If Christmas Mince-Pie is to deserve its name and honorable 
estate, it must be made at home. Nay, more, the dogma that no part 
of the process can be slighted without endangering the fair con¬ 
struction as an entirety, must be etched, and the lines well bitteu 
in upon the domestic conscience. 



5o8 


THE CHRISTMAS DINNER. 


At least ten days before tbe World’s Festival, clear decent space 
and wide, for tbe ceremony of mince-meat making. A sort of 
-jocund dignity should attend preliminaries and manufacture. The 
kitchen must be clean and set in order; irrelevances and distractions 
of laundry-work and every-meal cookery must be shoved out of 
sight. The middle distance should be occupied by reserves of 
material. In the foreground, let mistress and assistants seat them¬ 
selves at a spacious table, and, serenely resolute, engage first of all 
the currants. 

“ Never trust hirelings to do the currants 1 ” said a stately 
housekeeper to me, confidentially, thirty years ago. “ Four wash¬ 
ings are my rule.” 

In that day, the Lady enunciated her rules with calm pride that 
neared the sublime. My chatelaine checked her’s off with a 
shapely thumb on taper fingers. 

“ First—A rinsing with cold water in a colander to loosen thc^ 
lumpy masses. Second—I rub them between my palms as I would 
soiled laces, in a pan of tepid water. (You would not believe, my 
dear, what this process brings to light.) Third—I drain them in a 
colander, put them back into the pan, cover them with cold water 
and give them another rub. Lastly—I shake them briskly in the 
colander while I pour water on them—plenty of it. After that, I 
spread them on a clean cloth to dry, and pick them over. I assure 
you I have found mummied— bugs —in currants, and once took out 
a teaspoouful of gravel from three pounds of fruit! ” 

Sultana raisins may pass with two washings. They need no 
seeding, but are prodigal of stems, and on this account cannot be 
slurred over. 

Citron is made flabby by washing. Content yourself with scraping 
it, then slice it into thin shavings with a keen knife, and clip the 
shreds into dice. 


THE CHRISTMAS DINNER. 


509 


Free the large raisins from stems, cut each in half, and take out 
the seed. The business is tedious and sticky. To enliven the task, 
two or three may work together, chatting merrily, or as was the way 
of one ingenious family, one of the group may read aloud while the 
the others are busy. Dickens’ Christmas Chimes and The Cricket 
on the Hearth^ have always for the ears of my fancy the low ac¬ 
companiment of the “ snip-snap ” of raisin-scissors, the shrill 
sigh of the December wind between the window sashes, the sough 
of the draught under the heated plates of the range, the bubble and 
savoriness of the beef boiling at the back of the fire. This beef 
should be a solid chunk of the round. Cook it* as you prepare 
raisins, currants and citron, the day before the ingredients are to be 
compounded into a whole of incomparable deliciousness. 

On . the eventful morrow, chop the meat, clear suet of strings 
and membranes, crumb it daintily with cool, deft fingers ; select 
firm, juicy apples—pippins or greenings—pare, slice and mince 
them when everything else is ready. Bare your arms, and mix the 
accumulated riches—from North, East, South and West—in a 
mighty bowl or pan. First, meat, suet and apples, then, the pre¬ 
pared small fruits and citron, sugar and spices, tossing and turning, 
but not bruising or crushing. Finally, add wine and brandy to mel¬ 
low and preserve the incorporate mass. 

I am moved to insert a digressive paragraph here. 

In my own household the place of ardent spirits is in the medi¬ 
cine-chest and among flavoring extracts in the kitchen-closet. 
They are never used as beverages on the table or elsewhere. But 
our eyes are not yet opened to sei death in wine-jelly, or certain 
destruction in brandy-sauce for occasional puddings. I do not hesi¬ 
tate to say that mock-turtle soup is not at its princely best unless a 
glass of w’ine is added to the contents of the tureen, and to aver yet 
more flatly that I never tasted genuine mince-meat that was not 


510 


THE CHRISTMAS DINNER. 


brightened by an infusion of excellent brandy. Not content with 
others’ experiments, I have made up huge batches of it upon so- 
called temperance principles. Like all imitations, they were bur¬ 
lesques and caricatures, and each slice had more dyspepsia in it 
than could be evolved from a whole 7 'eal Christmas pie. 

Instead of imprisoning the harmful volatiles in a close crust, 
make your pie more wholesome and prettier by laying strips of 
pastr}^ notched with a jagging iron, on the full, brown breast of the 
Mince-Meat. Then let none of the household partake during the 
holidays and year of aught more intoxicating than that which is 
bound up in an obtuse angle of our American Christmas Pie, and 
you will thank, not curse, the humble biographer of this daughter 
of high degree and ancient ancestry. 





Pickles. 

East India ; or, Mixed Pickles. 

Have ready a large stone jar, or perfectly clean wooden firkin, 
and drop into it, from day to day, strewing salt thickly between each 
layer, tiny cucumbers—not longer than your little finger, and even 
smaller—radish pods, minute clusters of cauliflower, small string 
beans, baby onions, nasturtium seed—in fact, almost any small 
green vegetable. Add cold water to the second layer of salt to keep 
the pickles under brine. Lay an inverted plate, with a stone upon 
it, on the top of them to prevent them from floating. 

At the end of two or three weeks, you will probably have enough 
collected. Pour off the brine, pick out the firm pickles, rejecting 
the soft, wash well and cover in the cold, clear water. Change this 
in twenty-four hours, fill up with fresh, and leave until next day. 

Line a porcelain, or carefully scrubbed brass kettle; or, better 
than either, one of agate-iron ware, with green grape leaves; put in 
a layer of the mixed pickles, strew powdered alum over it; another 
layer of green things, more alum, and so on until all are in. An 
ounce of alum to a gallon of pickles should suffice. Cover carefully 
with very cold water, and this with three thicknesses of grape leaves, 

Sil 



512 


PICKLES. 


tit a close lid on tlie pot, and cook very slowly for four hours after 
the water becomes scalding hot, which should not be within an 
hour. 

Lift from the fire, take out the pickles and drop into ice-cold 
water, changing this in half an hour for more cold. 

In your kettle, meanwhile, put for each gallon of vinegar, one 
even cup of brown sugar, half an ounce of whole white (or black) 
peppers, the same quantity of cloves, one dozen allspice and one 
dozen blades of mace with some small bits of red peppers—only a 
few,—also a tablespoonful of celery-seeds. Boil five minutes, drop 
the pickles into a jar—a few at a time, not to break them—and 
cover with the boiling spiced vinegar. Cover, and set away for two 
days. Drain off the vinegar then—every drop—into the kettle, heat 
to scalding, and again cover the pickles with it. Do this a third 
time, after three days, and again after the lapse of a week. Put 
away in glass jars, sealing hot after the last “ scald,” and keep in a 
dark, cool, dry place. Inspect them every month until their integ¬ 
rity is a fixed fact. I have been thus explicit ia the directions for 
preparing these, because the same general rules of salting, soaking, 
greening and scalding are applicable to all green pickles. 


Tiny Tims. 

Select small cucumbers of uniform size, each as nearly two 
inches long as you can get, prepare as directed above, and when the 
last scalding is over, take up each with a pair of blunt nippers and 
pack them in regular layers, perpendL^.^rly, in glass jars. Strain 
the spices out of the vinegar and pour in until the jar is full. Cover 
closely and set away. A little care in selection and packing will 
give pretty jarfuls, better in flavor and as pleasing to the eye as the 
pickles sold under the name of “ Tiny Tims.” 



PICKLES. 

Chow-Chow (No. i). 


513 


To the East India pickles, a recipe for which has been given, add 
three teaspoonfnls of curry-powder on the second “ scald,” and mix 
in well. This will color the pickles yellow, and impart a flavor 
much relished by the lovers of piquante condiments. 


Chow-Chow (No. 2). 

Mince the hearts of two fine cabbages somewhat coarsely. Chop 
six white onions fine. Slice four cucumbers. Pack these in a crock, 
sprinkling each layer with salt (lightly) and leave them in the 
cellar until next day. Prepare the seasoning in these proportions :— 
One pint of vinegar; one even cup of white sugar; one tea¬ 
spoonful of white pepper (ground) and one of celery-seed ; one half- 
teaspoonful, each, of mace and cloves; one tablespoonful cufry- 
powder. Scald, and add cabbage, onions and cucumbers. Cook 
gently half an hour, and seal in glass jars. It will be ready for use 
in a week, and very nice. 


Cucumber Soy. 

Fifty cucumbers, sliced; two ounces celery-seed; one ounce 
ground white (or black) pepper; six onions; one ounce mixed mace 
and cloves (ground). 

Three pods red pepper chopped; four cups brown sugar; three 
quarts of vinegar; two tablespoonfuls of curry-powder; two table¬ 
spoonfuls mustard seed. 

The cucumbers should be peeled and sliced, and laid, with alter¬ 
nate layers of sliced onions, in strong salt and water for five or six 






PICKLES. 


514 

Lours. Drain off the brine, put into a colander, a cupful at a time, 
and dash very cold water through them before draining again, and 
stirring into the scalding vinegar and spices. Cook and stir for 
half an hour after they reach the boil. Put up in small glass jars. 
It will be fit for use in two d^ys. 


Green Tomato Soy. 

« 

One gallon green tomatoes. They can be bought cheap if you 
wait until the first frost stops the ripening of the fruit. Slice with¬ 
out peeling. 

One quart of .vinegar; one pint of onions; one cup of brown 
sugar; one tablespoonful of salt; one teaspoonful of allspice; two 
teaspoonful of cloves; one tablespoonful of celery-seed and one of 
ground pepper. 

Slice tomatoes and onions, and pack in alternate layers in your 
kettle, strewing upon each the sugar and spices. Let them stand 
together for an hour before adding the vinegar. Cook gently for 
half an hour after they really boil. Pack while hot in small glass 
jars. A useful and good sauce and pickle. 


Ripe Tomato Soy. 

Three quarts of firm ripe tomatoes, peeled and sliced; two 
onions, minced fine; six tablespoonfuls of brown sugar ; one table¬ 
spoonful of cinnamon, and same of cloves; one teaspoonful of 
ground pepper; one pint of best cider vinegar; one teaspoonful of 
salt. Mix up well and cook steadily for one hour. 




PICKLES* 

Cherry Picker* 


515 


Two pounds of cherries—Morellas, short stems, or amber; one 
full cup of sugar; three cups of best cider vinegar; one ounce of 
cinnamon in broken sticks. 

Heat the vinegar, sugar and cinnamon together. Put the 
cherries, with stems on, in ajar, and pour the vinegar, boiling hot, 
upon them. Do this every morning for a week, when they will be 
fit for use. 


Pickled Peaches. 

Choose firm ripe peaches, Morris Whites, or Heaths, if you can 
get them. Rub free of down, and prick each twice with a coarse 
needle. Wash well^ and put over the fire in cold water enough to 
cover them. Set at one side of the range, and bring them slowl}'' 
to scalding point. If they boil, they will break. 

Then, allow for ten pounds of fruit:—Four pounds of sugar; 
two quarts of vinegar; three tablespoonfuls of whole cloves, mace 
and pepper corns mixed; one teaspoonful of celery-seed. 

Heat all together, and drop in gently the hot peaches. Cook 
slowly fifteen minutes, but not until they break. Take the 
peaches out, and spread to cool quickly in large platters. Boil the 
syrup left in the kettle for half an hour, fast; put the peaches into 
iars, strain the spices out of the syrup, and fill up the jars with the 
latter while hot. 


Pickled Pears. 

Eight pounds of pears, carefully peeled; four pounds of white 
sugar; three cups of vinegar; one tablespoonful each, of whole 
mace and stick cinnamon. 




PICKLES. 


516 


Put a layer of pears into a porcelain or agate-iron kettle ; sprinkle 
thickly with sugar; another layer, more sugar, and so on until all 
the materials are in except the spices. Let them stand for an hour, 
put over the fire, and bring slowly to a boil. When this is reached, 
add vinegar and spices ; cook §lowly ten minutes after the boil re¬ 
commences. Take out the pears with a skimmer, and spread to 
cool while you boil down the syrup. Strain out the spices, at the 
end of an hour’s cooking; fill j ars with the fruit, and cover with the 
boiling liquid. Seal while hot. 


PlCKALLILLI. 


Two large firm cabbages; shred fine with a sharp knife, and 
criss-cross into bits ; one pint of onions, also minced; one head of 
cauliflower cut up in the same way. (Do not use a chopper; the 
thick blade will bruise and crush). Half-gallon of vinegar; three 
tablespoonfuls of celery-seed ; one tablespoonful of ground mustard; 
one tablespoonful pepper ; one tablespoonful mace ; one tablespoon¬ 
ful ground cloves ; two cupfuls brown sugar; two tablespoonfuls 
curry-powder. 

Pack cabbage, cauliflower aud onions in salt (about two table- 
spoonfuls), and let them stand in a cold place for twelve hours. 
Drain off the liquor. Heat vinegar and spices to a boil, put in the 
salted mixture, and cook slowly, after it begins to simmer, fifteen 
minutes. While hot, turn into small jars and close tightly. 

It will be fit for use in two days. 









Fruit Jellies. 

Currant Jelly. 

Stem and pick over the fruit; pack it hard in a stout stone j ar 
and set in a kettle of lukewarm water. Bring slowly to the boil, 
and keep it over the fire until the currants are all broken to pieces. 
If you have no fruit press, turn the currants into a stout coarse 
cloth, fastened at each corner to the legs of an inverted chair, and 
let the juice drip into a bowl set beneath. When all has come away 
that will, without squeezing—and not until then—work down the 
contents into the bag with a wooden spoon! Lastly, untie the 
corners of the cloth and squeeze hard to extract every drop of 
liquid. 

Measure, and pour into a preserving-kettle. Heat quickly to a 
rapid boil. Allow a pound of the best white sugar to each pint of 
liquid, and when the latter nears the boil, put the sugar into broad 
pans and set in the oven. Stir frequently to keep it from burning. 
Let the juice boil fast for twenty minutes, skimming off the scum. 
If it cooks too long it will darken. Now “ dump ” in the heated 
sugar, stir fast until it is dissolved and the syrup begins to simmer 
at the edges ; take instantly from the fire and fill the glasses, whif'h 
should first be rolled in hot water to prevent cracking. 

When cold, press upon the surface of the jelly, tissue-paper, cu^ 
to fit the inside of the glasses, and wet with brandy. Fit on yaetal 
covers^ or paste stout paper over the glasses. 






JKLLIKS. 

' Cherry Jeely. 


518 


Stone the cherries, but crack about a handful and add the “pits’' 
to the fruit when it goes into the stone jar to be heated. 

Proceed exactly as with currants, and, should the jelly not form 
readily, leave the glasses, uncovered, upon the tin roof or other flat 
surface, exposed to the hottest sun several days, taking them iri at 
night and filling one tumbler from another, as the contents shrink, 
until the requisite firmness is secured. 


Blackberry and Raspberry Jelly, 

Are made in the same way as currant, but are greatly improved 
and form more readily if, to every pint of blackberry juice, a table¬ 
spoonful of strained lemon juice be added. Raspberry jelly is made 
delicious by mixing one cup of currants with every quart of berries 
and cooking them together. 

If currants are not procurable, add lemon juice, as with black¬ 
berries. 


Strawberry Jelly. 

Nothing is more delicious for making layer-cake than this. But 
unless the fruit be very acid, here, again, take the precaution to put 
m a dash of lemon juice to ensure the needed jellification. 


Peach and Pineapple Jelly. 

Pare the peaches and treat as already directed, but with th& 
addition of a dozen “ pits ” to every pound of the fruit. They 
impart a piquancy which takes off the “cloy” of the cooked peaches. 





JELLIES. 519 

To every pound of peaclies allow two large slices of pineapple, 

minced fine. The more active acid of the pine improves this jelly 
immeasurably. 

This, also, makes delightful layer-cake. 


Apple Jelly. 

V 

It should be better understood that, while the Siberian crab 
makes the best apple jelly known to the cook, yet the common wild, 
or seedling, or neglected orchard fruit, can be made into a delicious 
conserve. Apples which we consider hardly worth picking up, so 
tart and crude are they, may be used for this purpose. 

Cut up the apples without peeling, and do not remove the cores. 
The seeds improve the taste. Slice small, that they may heat the 
more quickly, and pack in the jar, as with other fruit. Long stand- ' 
ing injures the color. It is sometimes necessary to add a little 
water to Siberian crabs to make the juice flow readily; this is seldom 
required with other apples. Stir up the contents of the jar often 
while heating. Squeeze out the liquid, and proceed as directed in 
the first receipt given for jellies. 


Quince Jelly. 

Cut up without paring. Most of the jellying principle is in the 
skins and seeds. Put over the fire, with just enough water in the 
bottom of the kettle to prevent burning, and heat slowly at the side 
of the range nntil soft. Afterward, boil faster, stirring up often, 
and breaking the fruit to pieces with a wooden or silver spoon. 
Strain the pulp, pressing hard, boil twenty minutes, add heated 
sugar, boil one minute and fill your hot, wet glasses. 

Quince jelly is healing to sore throats and good for coughs. 





Preserves, Jams and Marmalades. 

✓ 

Preserved Strawberries. 

The most delicious and beautiful strawberry preserve I ever saw 
was made in the following manner:— 

The finest and firmest berries were selected and picked upon a 
clear day. They were weighed, with as little handling as possible, 
and laid upon broad, flat stone china dishes. To each pound of fruit 
w^as allowed the same weight of best white sugar, which was strewed 
over and among the berries. About a pound of each went into the 
largest platter. The dishes were set upon the tin roof of a southern 
piazza, where the fierce sun poured for many hours of each day. Over 
each was laid a large pane of glass, to keep off dust and insects. At 
night the dishes were taken into the house. In ten days there 
remained in them the thick, “ lucent syrup,” with great ruby globes 
of sweetness set in it—and warranted to keep. 

Of course, a few rainy days would have ruined everything, but 
the accomplished housewife whose table bore this incomparable 
sweetmeat, assured me that she had never lost fruit and sugar 
through such mischance. 

Pineapple Preserves. 

Can be also cooked by the sun in July or August. Allow 
pound for pound; pare the fruit; cut into dice, and heat as you 




PRESERVES. 521 

would the berries. When the sun serves, the product is eminently 
satisfactory. 

In cold weather, nice preserves may be made by preparing the 
fruit as above; putting it and the sugar together, and letting them 
stand for fonr hours. Meantime, boil a root or two of green ginger 
in a pint of water, first slicing it. Cool and strain ; pour over the 
sugared pineapple and cook steadily to a gentle boil. Take up the 
pineapple with a perforated skimmer; spread upon platters to cool 
while you boil down the syrup until thick and clear. Pnt in the 
pineapple again ; cook twenty minutes, gently ; fill glass jars with 
it, fill up with syrup and seal while hot. 


Preserved Cherries. 

'Stone them, weigh, and allow pound for pound of sugar. Add 
a dozen “ pits ” chopped fine, to each pound. Let fruit and sugar 
stand together for an hour in a cool place. Pnt over the fire and 
cook gently fifteen minutes after the boil begins. As with other 
fruit, remove from the syrup with a perforated skimmer, and leave 
upon dishes to cool while you boil down the syrup thick. Return 
the cherries to this, boil five minutes, and seal while hot. 


Imitation East India Preserves. 

Six pounds of fine well-flavored pippins ; one pineapple; two 
ounces of green ginger-root; seven and one-half pounds of white 
sugar; juice and pulp of one large orange. 

Pare, core and qnarter the apples. Pare, and cut up the pine¬ 
apple into dice. Scrape and mince the ginger and put over the fire 




522 


JAMS.; 


in cold water; bring to a boil; change for cold and bring again to a 
boil. This should be done before you prepare the other fruit. 

'Put into a large farina-kettle, or, if you have none large enough, 
into an ordinary pail, and set in a kettle of tepid water, the orange^ 
juice and pulp, removing seeds and fibres, the ginger, sugar, the 
pineapple and the water in which the ginger was boiled the second 
time; there should be about a pint. Cook fast until the pineapple 
is clear; let it get almost cold ; turn into a preserve-kettle and drop 
in the quartered apples—yW/ peeled and cut. Set at one side of the 
range where they will not boil for twenty minutes ; increase the heat, 
but stew slowly until the apples are clear in their turn. Remove 
with care to platters, boil down the syrup fast; pack the cooled 
amber apples into wide-mouthed jars, strain over them the hot syrup 
and seal. The straining removes pineapple and ginger, but leaves 
their essence. A delicious conserve if properly made. 


Red Raspberry Jam. 

Allow for each pound of fruit, three-quarters of a pound of sugar. 
Put the berries over the fire and cook until they break. Turn into 
a colander, and let all the juice run off that will come away without 
pressing. Return to the fire, add the sugar, and cook for half an 
hour, stirring well. Put up in small jars or tumblers. 


Blackcap Jam. 

Is made in the same way, as is also blackberry jam. The addi¬ 
tion of currant or lemon juice to these improves the flavor. 





MARMALADES. 
Quince Marmalade. 


523 


Fifty quinces ; three oranges, juice and pulp—none of the fibre; 
juice of one lemon; the weight of the fruit in sugar. 

Peel and core the quinces, dropping each piece when thus pre¬ 
pared, into cold water to preserve the color. Put parings and cores 
into a kettle with cold water enough to cover them, and cook until 
they break; strain and press out all the water through a piece of 
cheese-cloth, and let it cool. Then put over the fire with the quinces, 
the oranges and lemon juice, and cook rapidly, stirring to a pulp. 
Add sugar to this, and continue to stir and stir for half an hour. 

Put up in glass tumblers with brandied papers pressed closely 
upon them. The marmalade should be of a fine red color, and firm 
enough to cut. It is very fine. 


Orange Marmalade. 

Grate away three-quarters of the yellow and thin outer rind of 
Messina oranges ; the Floridas have usually too much skin. Now, 
remove the whole rind in quarters or eighths ; put over the fire in 
enough cold water to cover them ; cook fifteen minutes after the boi'^ 
begins ; throw off the water and replace with fresh and cold. As 
soon as they begin to boil again, drain off this, and cover a third 
time with cold water. Cook again for fifteen minutes from time of 
boiling. Throw the water away, lay the rinds in ice-cold water for 
ten minutes, then spread out to cool quickly. Prepare the orange 
pulp by removing every bit of the inner membrane, the seeds and 
fibres. Cut into bits over the sugar (pound for pound of the fruit) 
not to lose a drop, and set over the fire. Stir until the sugar dis¬ 
solves, and bring to a speedy boil. Let an assistant clip the boiled 
and cooled peel into bits with a pair of scissors, and lend a hand as 



V 




524 MAR]\IALADES. 

you have time.- This is the most tedious part of the operation, but 
a chopper would not do as well. When all are cut up add to the 
orange syrup on the fire ; boil for half an hour, and fill small jars 
or tumblers with the marmalade. It should be clear amber in color, 
and much less bitter than most of the imported marmalades. 


—-— 

Peach Marmalade. 


Pare the peaches and take out the stones. Fruit w’hich is not 
dead-ripe or very choice can be used to advantage in this way. For 
every pound of the prepared peaches allow one dozen “pits,” cracked 
and chopped, and a pound of sugar. Put the fruit and “ pits ” in a 
kettle and heat very slowdy,.breaking it, as it softens, with a wooden 
ladle. Increase the heat when they are hot all through and boil to 
pieces, quickly, taking care to stir up from the bottom frequently. 
Drain out all the syrup that will come -away without pressing, 
before putting in the sugar. Cook to a bright-colored paste, free 
from hard pieces or lumps, take from the fire, stir in a glass of 
brandy for every four pounds of fruit, and put up in tumblers. The 
brandy serves to keep it, and prevents moulding. 





A Few Dishes for the Invalid. 

Beef-Tea, or Bouillon. 

Mince a pound of fresh lean beef, freed of strings, and put into 
a quart of cold water. Let it stand one hour; break the clotted 
meat to pieces and put with the water, near the fire. That is, where 
it will reach the boil in an hour. Cook slowly then for two hours 
longer, take from the fire, salt (and pepper, if desired) and let it get 
cold with the meat in. Remove all the fat, strain through cheese¬ 
cloth, without pressing; put back over the fire, and when luke¬ 
warm, drop in the shell and white of an egg. Boil ten minutes, and 
strain through double cheese-cloth, without squeezing. 

Some think the “tea” more nutritious if cleared by the addition 
of a tablespoonful of chopped raAv beef—perfectly lean—instead of 
the egg. 

Give ice-cold, or very hot. 


Jellied Toast. 

Cut with a cake-cutter rounds out of thick slices of stale 

baker’s bread. Toast lightly and quickly. Butter well^ sprinkle 

lavishly with salt, lay in a stout china or silver bowl, and cover 

deep in scalding milk a little salted, cover and set in the oven until 

the milk is all soaked up. Have in another vessel as many table- 

535 






DISHES FOR THE INVALID 


526 

spoonfuls of cream as you have rounds of toast, scalding hot. Lift 
the edges of each piece of toast and pour in the cream by the spoon¬ 
ful. Taste to see if it is salt enough; cover closely and leave in 
the oven ten minutes longer. Serve in the bowl. 

It is savory and nourishing, if made exactly according to direc¬ 
tions. 


Custard Toast. 

Prepare as above, but pour over the toasted and buttered rounds 
a sugarless custard—allowing a beaten egg to a cup of hot milk, 
and when it has soaked up this, add the cream, as with the jellied 
toast. 


Arrowroot Jelly. 

Two heaping teaspoonfuls best Bermuda arrowroot; two cups of 
boiling water; a pinch of salt; half-teaspoonful granulated sugar; 
juice of half a lemon. 

Wet the arrowroot with cold water; stir the sugar and salt into 
the boiling water, set over the fire, and when it bubbles hard, stir 
in the arrowroot. Stir (still) over the fire until clear. If the arrow- 
root is good, this should be in three or four minutes. Add the 
lemon juice (if permissible) and pour into wet glasses. 

Eat cold with sugar and cream. 


Arrowroot Blanc-mange.' 

Is made by substituting hot milk for water in the above recipe 
and omitting the lemon juice. 






Index. 




TXOS. 





PAOB. 

Ambrosia . • 

• 

• 287 

Beets, Young , , 


• 


294. 314 

Apples and Bacon . 

• 

280 

Biscuit, Egg 

• 


• 

253. 353 

Apples, Fried 

• 

. 408 

Biscuit, Buttermilk 


• 


338 

Apple Meringue . 

• 

357 

Biscuit, Deviled . 

• 


• 

277 

Apple Pyramid 


391 

Biscuit, Graham . 


• 


489 

Apples, Steamed . 

• 

457 

Biscuit, Quick . 

• 


• 

494 

Apples, Sweet, Baked 

• 

. 477 , 496 

Bisque, Chicken , 


• 


307 

Bacon, Breakfast 

• 

373 

Bisque, Fish 

• 


• 

283 

Bananas 

• 

. 319 

Bisque, Fish maigre . 


• 


366 

Bananas, Fried . 

• 

269, 306 

Bisque, Salmon 

• 


• 

350 

Bannocks . 

• 

. 358 

Bisque, Tomato , 


• 


297 

Bass, Boiled 

• 

273 

Blanc Mange . 



• 

317 

Beans, Baked 

• 

. 479 

Brains, Calfs . . 


• 


462 

Beans, au Maitre d'Hotel 

356 

Bread and Butter (thin) 

« 


• 

328, 451 

Beans, Kidney 

• 

. 320 

Bread Batter, Southern 


• 


467 

Beans, Lima 

• 

308 

Bread, Brown 

• 


• 

479 

Beans, String 

• 

• 325, 362 

Bread, Brown, Steamed 


• 


249 

Beef Balls . , 

• 

364 

' Bread, Corn 

• 


• 

281, 410 

Beef, Braised, 

• 

. 408 

Bread, Corn, Boiled . 


• 


462 

Beef, Brisket of, a 14 mode . 

307 

Bread, Risen , 

• 


• 

438 

Beef, Corned, Boiled 

• 

. 392 

Bread, Corn, Terhune 


• 


334 

Beef, Corned, Hash . 

• 

472 

Bread, Fried . 

• 


• 

429 

Beef, Deviled, in batter 

• 

. 260 

Brewis , . 


• 


259. 437 

Beef Hash, au graiin . 

• 

394 

Cabbage, Stewed . 

. 



403 

Beef Heart, cold . 

• 

. 418 

Cafe au Lait 



• 

485, 422 

Beef Loaf . . 

• 

375 

Cake, An Excellent Cup 


• 


452 

Beef, Pot-roast of . 

• 

. 430 

Cake, Cafe au Lait 

• 


• 

396 

Beef, Roast 41’Orleans 

• 

330 

Cake, Cocoanut , 


• 


339 

Beef Roast, with Yorkshire Pudding 453 

Cakes, Corn 

• 


• 

305 

Beef Sausages . 

• 

'369 

Cake, Cornmeal Cup . 


• 


292 

Beef Scallop 

• 

. 406 

Cake, Creamed Sponge 

• 


• 

454 

Beefsteak and Onions 

• 

314 

Cake, Huckleberry 


• 


329 

Beefsteak, Stewed 

• 

• 414 

Cake, Jelly Roll . 

• 


• 

402 

Beefsteak with Sherry sauce . 

251 

Cake, Jelly (warm) , 


• 


370 

Beefs Tongue, fresh au gratin 

. 325 

Cake, Lady • 

• 


• 

261 


5J7 











528 INDEX. 





VAOB. 




»Aoa. 

Cake, Layer Cocoanut 

• 


375 

Com, Stew of, canned 

• 


. 476 

Cake, Lemon , . 



363 

Crabs, Deviled . 


• 

322 

Cake, Light 

• 


416 

Crackers and Cheese 

• 


. 3 « 

Cake, Marmalade . 


» 

457 

Crackers, Home-made 



291 

Cake, Pink and White 

* 


354 

Crackers, Oatmeal 

• 


334 

Cake, Sponge 


• 

349 . 412 

Crackers, Toasted 



391 

Cakes, Tea . , 

• 


469 

Cream, Rice . 

• 


. 315.420 

Cake, Walnut . 


• 

480 

Cream, Russian 



263 

Cake, White 

• 


289 

Cresses, Water 

• 


. 254 

CalPs Head, Baked 


• 

476 

Croquettes, Chicken . 



291 

Cauliflower au gratin 

• 


487 

Croquettes, Hominy 

• 


. 487 

Cauliflower, Baked 


• 

367 

Croquettes, Lobster . 



347 

Cauliflower, Cheese Sauce 

• 


303, 415 

Croquettes, Potato 

• 


298, 367, 372 

Celery au gratin . . 


• 

399 

Croquettes, Veal and Ham 


41X 

Celery, Fried . 

• 


403 

Crullers 

• 


485 

Celery, Stewed 


• 

459 

Crumpets . . 



450 

Celery, Stewed Brown 

1 


372 

Cucumbers, Fried 

4 


. 348 

Charlotte a la Royale 


• 

336 

Custard, Burnt . • 



415 

Charlotte, Apple 

• 


429 

Custard, Cocoanut 

• 


. 320, 448 

Charlotte, Apple, Baked . 


• 

440 

Custard, Corn Starch . 



326 

Charlotte, Myrtle’s 

• 


427 

Custard, Sponge Cake 

• 


. 482 

Cheese Bars 


• 

490 

Dinner-Pail, The 



383. 388 

Cheese Fingers 

« 


406 

Dinner, The Christmas 

• 


. 500. 509 

Chestnuts, Boiled . 


• 

440 

Dinner, The Thanksgiving 


443 . 448 

Chicken, Boiled, on Rice 



459 

Dodgers, Cornmeal 

• 


259 

Chicken, Broiled, Deviled 


• 

353 

Doughnuts 



406 

Chicken, Broiling, Fricasseed 


366 

Ducks, Potted 

• 


335 

Chicken, Brown Fricassee of 

• 

351 

Ducks, Stewed 



492 

Chicken, Curried 

• 


319 

Dumplings, Apple, Baked 


. 466 

Chicken Fricassee Cach/ . 


» 

297 

Eels, Stewed, a la Francaise 


327 

Chicken, Fried, Whole 

• 


346 

Eels, Stewed 

« 


. 483 

Chicken, Larded . 


• 

303 

Eggs, Baked 



468 

Chicken Legs, Mince of 

• 


328 

Eggs, Boiled 

• 


. 374 

Chicken Steamed, Stuffed 


• 

4S1 

Eggs, Creamed 



455 

Chocolate 

• 


250 

Eggs, Curried 

• 


295 

Chocolate, Frothed 


» 

328 

Eggs, Deviled 



386 

Chowder, Clam 

• 


458 

Eggs, Fricasseed 

• 


449 

Chowder, Cod . . 


• 

475 

Eggs in Toast Cups 



285 

Chowder, Lakewood . 

• 


345 

Eggs, Meringued 

• 


. 266 

Chowder, Lobster . . 


• 

376 

Egg Sauce 



268 

Clams, Steamed 

• 


306 

Eggs, Scalloped 

• 


• 369 

Cocoa-theta . . 


• 

267, 475 

Eggs, Scrambled 



• 305 

Cod and Macaroni . 

• 


371 

Eggs, Stewed 

• 


. 400 

Cod, Boiled 


• 

268 

Egg-Plant, Stuffed 



336 

Cod, Glazed . . 

• 


302 

Fish Balls . ; 

• 


. 461 

Coffee, Meringued 


• 

348 

Fish, Blue, Broiled 



435 

Cookies 

• 


464 

Fish Cake, Baked 

• 


304 

Corn, Stewed , . 


• 

308 

Fish, Rechauffe of 



311 










INDEX. 

529 




raoB. 


PAGE.. 

Pish, White, Fried 


• 

325 

Liver, <J la Jardiniere , 

371 

Flounders, Cutlets, Baked 

• 


397 

Liver and Bacon 

316 

Flapjacks . 


• 

255 

Liver, Brown Stew of 

■ 300 

Fondu, Cheese 

• 


496 

Liver, Fried 

435 

Fondu, Chicken or Veal . 


• 

478 

Liver, Larded . ' 

262 

Fowl Roast la Cuyot 

• 


341 

Liver, Ragout of . . 

254 

Fritters, Brain . , 


• 

478 

Lobster, Buttered . 

430 

Fritters, Clam . . 

• 


438 

Lobster, Creamed 

414 

Fritters, Corn . 


• 

354 

Lobster, Curried . , 

333 

Fritters, Oyster-Plant. 

• 


481 

Lobster, Stewed 

390 

Fritters, Sponge Cake 


• 

418 

Macaroni, Spaghetti, Baked 

269 

Fruit 

• 


279. 394 

Macaroni, Stewed 

258 

Galantine . 


• 

271 

Mackerel, Fresh . 

270 

Gems, Egg 

• 


300. 390 

Mackerel, Salt with White Sauce 

494 

Gems 



484 

Mayonnaise Dressing 

474 

Gingerbread, Oatmeal 

• 


474 

Melons .... 

343 

Gingerbread, Prudence’s, without Eggs 266 

Milk, Thickened . 

424 

Gingerbread, Soft 

• 


302, 434 

Muffins, Aunt Chloe’s. 

290 

Gingerbread, Soft Raisin . 


• 

491 

Muffins, Bread and Milk . 

348 

Gingerbread, Warm . 

• 


360 

Muffins, Brown. 

456 

Griddle Cakes, Barbara’s . 


• 

395 

Muffins, Corn Meal 

316 

Griddle Cakes, Com . 

• 


364 

Muffins, English 

472 

Griddle Cakes, Crumb 


• 

422 

Muffins, Mamma’s 

342 

Griddle Cakes, Farina 

• 


270 

Muffins, Raised, without eggs 

369 

Griddle Cakes, Flannel, without 

Eggs 405 

Muffins, Rice 

265 

Griddle Cakes, Oatmeal . 


• 

478 

Muffins, Risen ... 

400, 462 

Gruel, Farina . 

• 


358 

Muffins, Rye 

332 

Gruel, Oatmeal . . 


• 

255 

Mush, Fried 

455 

Haggis, Dundee 

• 


420 

Mush, Golden 

488 

Halibut, Baked 


• 

486 

Mutton and Macaroni 

419 

Halibut, Steaks 

• 


" 465 

Mutton Chops 

389 

Halibut, Stuffed 


• 

318 

Mutton Chops, Baked 

268 

Ham and Eggs, Mince of 

• 


321 

Mutton Chops, Stewed 

361 

Ham, Barbecued . 


• 

456 

Mutton, How to Use the Last of 

That 490 

Ham, Deviled . 

• 


439 

Mutton, Leg of. Larded . 

257 

Ham, Fried in Batter 


» 

363 

Mutton, Leg of, with Caper Sauce 26S 

Hen’s Nest, Winter A . 

• 


488 

Mutton, Ragout of 

487 

Herrings, Scotch . 


• 

417 

Omelette, Baked with Herbs 

317 

Hominy, Boiled with Milk 

• 


455 

Omelette, Codfish . * 

467 

Hominy, Coarse 


• 

247 

Omelette, Oyster 

309 

Ice Cream, Banana 

» 


331 

Omelette, Roe 

249 

Ice Cream, Crushed Strawberry 

• 

289 

Omelette, Sweet A 

323 

Ice Cream, Peach 

• 


362 

Omelettes, Tom Thumb . 

332 

Jelly, Coffee. 


• 

460 

Onions, Bermudas, Stuffed . 

29S 

Junket . . . 

« 


334 

Onions, Creamed . 

392 

Kidneys and Ham. . 


• 

405 

Onions, Young 

274 

Kidneys, Deviled 

• 


342 

Oranges . . . 

421 

Lemonade . . • 


• 

350 

Oranges and Sugar . • 

297 




530 


INDEX. 




PAGE. 


rxoB. 

Oysi&rs au graiin 


356 

Potatoes a la Parisienne . 

. 353 

Oysters, Deviled . 


407 

Potatoes and Corn, Minced . 

401 

Oysters in Bed 


396 

Potatoes au Geneve 

. 326 

Oysters on Toast . . . 


451 

Potatoes au Maitre d'hotel . 

. 489 

Oyster-plant, Fried 


398 

Potatoes ati Mil-an 

498 

Oyster-plant, Stewed 


466 

Potatoes, Baked 

300, 395 , 457 

Oysters, Scalloped 


492 

Potato Balls 

484 

Oysters, Scalloped, with Mushrooms 

401 

Potatoes, Browned 

260,363 

Pan-cakes, (sugared) . 


428 

Potatoes, Buttered • 

332 

Parsnips, Fried. 


408 

Potato Cakes au gratin 

423 

Fat^s de veau .... 


339 

Potatoes, Chopped 

338, 359 , 433 

Pat6s, Lobster. . 


329 

Potatoes, Dressed 

. 282 

Peaches and Whipped Cream 


347 

Potato, drop cakes of 

417 

Peas, Canned .... 


493 

Potatoes, Fried 

. 265 

Peas, Green. 


258 

Potato Fritters 

346 

Pea Pancakes .... 


431 

Potatoes, Glazed 

. 492 

Pickerel, Bake*d .... 


361 

Potatoes, Hashed 

418 

Pie, Curried Chicken 


403 

Potatoes, Hashed, Browned 

. 261 

Pie, Sweet Potato . . . 


404 

Potato Hillocks 

376 

Pie, Veal and Ham . . 


435 

Potatoes in Cases . 

413 

Pigeons Stewed .... 


356 

Potato loaves . 

468 

Pigs’ Feet, Breaded . . 


248 

Potatoes, Lyonnaise . 

. 411 

Pigs* Feet, Fried . . 


396 

Potatoes, Minced 

272 

Pike, Larded 


470 

Potatoes, Mold of . 

477 

Pine-Apple, Sliced, with Wine . 


326 

Potatoes, Mont Blanc 

454 

Plague of Flies 

378, 38a 

Potatoes, New 

330 

Pop-overs. 

■ 277, 285 

Potato-Puff 

439 , 466 

Pork chops, (with tomato sauce) 


421 

Potato Rolls 

247 

Porridge, Arrowroot 


352 

Potatoes, Saratoga 

391 

Porridge, Browned Rice . . 


449 

Potatoes, Savory . 

327 

Porridge, English Oatmeal 


368 

Potato Souffld 

431, 471 

Porridge, Farina . . . 


494 

Potatoes, Stewed . 

249, 310, 495 

Porridge, Graham . . 


264 

Potatoes, Stewed Whole 

473 

Porridge, Graham Flakes . 


280 

Potatoes, Sweet, au gratin 

436 

Porridge, Green Corn . . 


342 

Potatoes, Sweet, Baked 

412 

Porridge, Hominy 


461 

Potatoes, Sweet, Browned 

308 

Porridge, Imperial Granum 253, 275, 

400 

Potatoes, Sweet, Fried 

370 

Porridge, Milk. . . 


299 

Potatoes, Sweet, Stewed 

438 

Porridge, Milk and Rice . 


290 

Preserves, Mock East India 

463 

Porridge, Molded . . 


337 

Pudding, Amber . * 

. 431 

Porridge, Mush and Milk 

309. 427 

Pudding, Batter 

308, 393 

Porridge, Mush-milk . . 


331 

Pudding, Belle’s Bright Thought 274 

Porridge, Oatmeal. . . 


409 

Pudding, Boiled Indian 

422, 477 

Porridge, Oatmeal (cold) . 


315 

Pudding, Canned Corn 

. 263 

Porridge, Rice 


483 

Pudding, Corn Starch, Hasty 

282 

Porridge, Rye . . . 


404 

Pudding, Cup, Plum 

. 409 

Porridge, Wheat Germ Meal 

253. 

275 

Pudding, Fatima’s . . 

303 

Potatoes h la Napolitaine . 


335 

Pudding, Graham Fruit « 

. 498 





INDEX, 


531 


Shhldia^, Graziella , 

• 


PAGB. 

284 

Salmon, Smoked, Broiled • 

PAGE. 

301 

Pudding, Hedgehog 


• 

372 

Sandwiches, Bacon and Mutton . 

386 

Pudding, Huckleberry 

• 


352 

Sandwiches, Cheese and Egg 

385 

Pudding, Indian Meal 


• 

377 

Sandwiches, Chicken 

339 

Pudding, Italian, Rice 

• 


428 

Sandwiches, Cracker and Anchovy 

386 

Pudding, Marie’s . 


• 

399 

Sandwiches, Ham 

385 

Pudding, Marmalade . 

• 


279 

Sandwiches, Sardine . 

385 

Pudding, Orange . 


• 

269 

Sardines on Toast . 

375 

Pudding, Peach 

• 


367 

Sauce, Apple . 

4x2 

Puddings, Queen of 


• 

341 

Sauce, Brandy 

466 

Pudding, Rice and Peach 

• 


436 

Sauce, Cranberry . . 

426 

Pudding, Suet 


• 

493 

Sauce, Hard . . • 

499 

Pudding, Suet and Sago 

• 


252 

Sauce, Hasty Pudding . 

482 

Rabbits, Deviled . 


• 

410 

Sauce, Jelly 

493 

Rabbits, Roasted . 

• 


497 

Sauce, Liquid . 

399 

Radishes 


• 

256 

Sauce, Neapolitaine , ^ 

253 

Rarebit, Ham . , 

• 


354 

Sauce, Peach . 

368 

Rarebit, Welsh 


• 

266 

Sauce, Tomato . . . 

429 

Rarebit, Welsh (cold) . 

• 


323 

Sausages , 

427 

Rice and Brains 


• 

286 

Sausages, Home-made 

433 

Rice and Tomato 

• 


284 

Scalloped Cabbage 

426 

Rice, Boiled . . 


• 

319 

Scalloped Codfish, with Cheese 

337 

Rice, Pilau of . 

• 


296 

Scalloped Codfish, with Mushrooms 

343 

Rissoles 


• 

359 

Scalloped Cod, Salmon or Halibut 

261 

Roley-poley, Baked 

• 


471 

Scalloped Corn and Tomato , 

357 

Rolls, French 


• 

322 

Scalloped Fish 

276 

Rusk 

• 

312, 360 

Scalloped Potato 

349 

Rusk, Dried, and Milk 


• 

344 

Scallops, Breaded . 

416 

Salad, Cabbage with Boiled Dressing 

317 

Scallops, Clam. 

255 

Salad, Celery and Sardine 


• 

433 

Scallops, Fried ... 

340 

Salad, Chicken . 

• 


386 

Scones, Oatmeal . . 

301 

Salad, Cress 


• 

272 

Scones, White . . . 

432 

Salad, encumber 

• 


359 

Sea-Kale . . 

453 

Salad, Egg and Sardine Mayonnaise 

351 

Shad au gratin • 

290 

Salad, Lettuce . 

• 

292, 460 

Shad, Baked . 

251 

Salad, Lobster, Cream Mayonnaise 

288 

Shad, Baked, with Wine Sauce. 

257 

Salad, Oyster . 

• 


425 

Shad, Broiled . 

275 

Salad, Potato 


. 365, 485 

Shad, Fried, with sauce Piquante 

313 

Salad, Raw Tomato . 

• 


344 

Short Cake, Melissa’s. 

276 

Salad, Shrimp 


• 328, 473 

Short Cake, Peach 

417 

Salad, Shrimp and Cheese 

. 


336 

Short Cake, Strawberry . 

258 

Salad, String Bean 


• 

306 

Snipe, Mock . , 

29s 

Salad, Sweetbread 

• 


301 

Soup, Asparagus . , 

272 

Salad, Tomato 


• 

339 

Soup, Baked . 

355 

Salad, Tomato and Lettuce 

• 


287 

Soup, Barley . . . 

430 

Salmon au Janot . . 


• 

423 

Soup, Beef and Sago . , 

371 

Salmon Fingers 

• 


281 

Soup, Black Bean . . 

3x3 

Salmon Pudding, with Lemon Sauce 

497 

Soup, Brown Potato • . 

256 



532 


INDEX. 


Soup, Calf’s Head 

• 


PAGE. 

464 

Sweetbreads, Roast 

PAOB. 

. 283 

Soup, Calf’s Feet with Poached Eggs 335 

Sweetbreads, Roast, with Peas 273 

Soup, Canned Pea 

• 


318 

Tea, Iced 

323 

Soup, Catfish 


• 

262 

Terrapin, Imitation 

. 278 

Soup, Chicken and Sago 

• 


419 

Toast, anchovy with Egg Sauce 484 

Soup, Clam. 


• 

288 

Toast, and Rice, Curry of 

441 

Soup, Clear 

« 


413 

Toast, Bread . . 

. 30 « 

Soup, Corn. 


• 

267 

Toast, Buttered . . 

. 248 

Soup, Cream 

• 


302 

Toast, Cream . , 

. 457 

Soup, Curry Rice . 


• 

361 

Toast, Lemon Cream 

. 365 

Soup, Farina . . 

• 


486 

Toast, Scalloped 

. 49c 

Soup, Giblet . , 


• 

452 

Toast, Tomato . . 

. 311 

Soup, Green Pea 

• 


340 

Tomatoes and Corn . 

. 393 

Soup, Lima Bean , , 


• 

402 

Tomatoes, Deviled 

. 396 

Soup, Mock Turtle 

• 


324 

Tomatoes, Scalloped . 

. 463 

Soup, Mulligatawny , 


• 

277 

Tomatoes, Stewed , 

263, 377, 471 

Soup, Potato . . 

• 


480 

Tomatoes, Stuffed , 

. 351 

Soup, Potato, pur^e 


• 

469 

Tongue, BeePs, au gratin 

. 465 

Soup, pur^e maigre 


• 

250 

Tongue, Beefs, Browned 

. 441 

Soup, Rabbit . 

• 


424, 440 

Tongue, Larded . 

. ■598 

Soup, Russian . . 


• 

497 

Tongue, Deviled . 

. 256 

Soup, Tomato . 

• 


329 

Tongue, Jellied 

• 451 

Soup, Turnip, maigre 


• 

407 

Tongues, Lambs’, Pickled 

333 

Soup, Turnip pur^e 

• 


392 

Tongues, Sheeps’, Stewed 

. 358 

Soup, Turnip pur^e (without Meat) 397 

Trifle, Chocolate . 

. 299 

Soup, Vegetable 

• 


434 

Trifle, Strawberry 

. 294 

Soup, Vegetable, Family . 


• 

491 

Tripe, Fried . . 

. 264,468 

Soup, White 

• 


293 

Turkey, Steamed . 

425 

Spinach, aunaturel 


• 

252 

Turnips, Creamed . 

. 470 

Spinach, on Toast . 

• 

314, 408,419 

Turnips, with White Sauce 

. 342 

Squash, Scalloped 


• 

435, 482 

Veal and Ham Cutlets 

. 470 

Squash, Stewed 

• 


426 

Veal and Macaroni, Scalloped . 495 

Squash, Summer . 


• 

347 

Veal Braised 

• 37a 

Strawberries . 

• 


255, 286 

Waffles . . . 

' . 374 

Succotash, . 


• 

278 

Waffles, Farina . 

• 327 

Sweetbreads, Ragout of 

• 


349 

Waffles, Rice . • 

364 


Pickles, Chow Chow, etc. 

Fruit Jellies 

Preserves, Jams and Marmalades 
A Few Dishes for the Invalid 


511 

517 

520 

525 


THE END, 









l-f. 


































































